We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts to boil, we put in the broccoli florets to boil for 3-4 minutes and then transfer them to a plate with a pierced ladle.
We add to the boiling water, 35g salt and MISKO Penne. We stir with a cooking fork and let the pasta boil for as long as indicated on the package.
We keep about 100ml of the water in which the pasta boils. We strain the Penne and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside until it is time to serve.
In the same pot where we boiled the pasta, we heat up 4 tbsp. olive oil and sauté the onions for 2-3 minutes until they soften.
We pour in the wine and as soon as half of it evaporates, we add the capers, the broccoli and the mustard and stir gently to bring the ingredients together. We add the water in which we boiled the pasta and stir.
We add the pasta, salt and freshly ground pepper and gently stir so that the sauce goes everywhere.
We serve hot.