Fill your kettle and boil it. Put a dry, deep frying pan or wok on a medium heat. Add the pine nuts to the pan and toast for 2 mins, shaking the pan, till golden brown. Tip the toasted pine nuts into a bowl and set aside. Take the pan off the heat.

Trim the dry ends off the Tenderstem® broccoli, then roughly chop the stalks and florets. Peel and finely slice the garlic.

Put the frying pan back on a medium heat and add 1 tbsp olive oil, the garlic and a pinch of dried chilli flakes (they’re spicy, so add as much or as little as you prefer). Sizzle for 15 secs, then add the broccoli and the passata to the pan along with 1 tsp dried oregano. Pour in 200ml boiling water, season with a pinch of salt and stir to mix. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and simmer for 10 mins till the broccoli is tender. Stir every so often.

While the broccoli sauce cooks, pour hot water from the kettle into a medium pan, topping it up if needed, and add a pinch of salt. Add the gnocchetti and simmer for 8 mins till the pasta is tender but still has some bite.

When the pasta is tender, drain it and add it to the pan of broccoli and tomato sauce. Gently stir to mix. Taste and add a pinch of salt, pepper or chilli flakes if you think it needs them.

Divide the pasta and broccoli sauce between a couple of warm plates. Top with the toasted pine nuts and oregano leaves to serve.