Boil the pasta in a heavy-bottomed pan with sufficient water and a pinch of salt. Make sure the pasta doesn’t stick to the bottom of the pan by stirring occasionally. Cook till the pasta is tender, which you can know by the change in colour of the pasta to solid white. Once cooked drain the pasta in a sieve and keep the boiled water for later use in the recipe.

Roast the broccoli in 1 tbsp of olive oil on slow flame till the florets turn crunchy golden brown. Switch off the flame and take out the broccoli and keep it aside. Let’s go to the next step.

In the same pan add 2 tbsp of olive oil, bay leaves, onion, and garlic and keep stirring until onion and garlic turns slightly golden brown.

Add boiled pasta, 1 cup pasta-boiled-water, tomato ketchup, and pepper powder, and give a good mix. Let it all get combined and cooked for another couple of minutes.