If you're cooking wholewheat pasta as Kerry recommended the other day you need a punchy sauce. This one is based on the classic Italian recipe - spaghetti con aglio, olio e peperoncini (spaghetti with garlic, oil and hot pepper) It's also a good way to sneak in some good-for-you greens without too much pain.

Serves 2
Vegan
Time: about 25 minutes
Cost: about 75p a head

4-5 large cloves of garlic, peeled
4 tbsp olive oil
1/2 - 1 tsp dried crushed chillies or 1/2-1 tsp hot chilli sauce
1 head of broccoli or a small pack of broccoli florets
250g wholewheat or ordinary spaghetti or pasta shapes
Salt

Slice the garlic thinly then put it in a small saucepan with the oil and the crushed chillies, if you are using them rather than the hot chilli sauce. Place over a ring or gas burner and cook on the lowest possible heat for about 10 minutes or until the garlic is soft and transparent. Meanwhile cook the pasta following the instructions on the pack. Divide the broccoli into small florets and microwave or steam them until just tender. Drain thoroughly. Drain the pasta, reserving a couple of tablespoons of the cooking water, return it to the pan, tip in the drained broccoli and garlicky oil, season with salt and chilli sauce if you haven’t already added chilli and toss together. Pour in a little of the pasta cooking water (about 2 tbsp) and place the pan back on the hob for a minute or two to warm through, then serve.

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