Brad Jolly, owner and head chef of Alchemy on the river, provides this quick and tasty pasta meal.


Serves 4

  • 200g orecchiette pasta
    20 ripe cherry tomatoes
    1 pinch of dried chilli flakes
    100ml extra virgin olive oil
    1 clove garlic
    2 bunches of broccolini ends
    50g truffle pecorino cheese, shaved
    30g grated parmesan cheese
    30g toasted brioche crumbs


Boil salted water in a large saucepan and add pasta. Cook for 8 minutes or until slightly soft (al dente). Once cooked, remove and drain in a colander and allow to cool on a tray. Bring another pot of salted water to boil
and blanch broccolini until cooked.

Then remove from the pot. Do not throw out water as you will use it to lightly reheat. In a medium size frying pan add extra virgin olive oil, garlic, chilli and heat. Once the garlic and chilli have some colour, add whole tomatoes and cook for another 2 minutes.

Using the back of your fork lightly crush the tomatoes. Reheat both the broccolini and the pasta for 2 minutes in the old water. Drain them and place them in the frying pan with the tomatoes. Check seasoning and toss the
pasta and broccolini a couple of times so they amalgamate.

Make sure to add just a small teaspoon of the cooking water to the frying pan so the pasta does not get dry. Once the pasta is well mixed add the parmesan cheese. Finish with a sprinkle of the brioche crumbs and slivers of truffle pecorino on top.