This recipe started life as a Cook's Country quick recipe card, but we ended up changing a lot of it around to match the ingredients we had on hand. Gemelli instead of linguine, parmesan instead of romano cheese, some proportion changes...

It stayed true to the spirit of the recipe, though, and came together very quickly and with minimal effort. It's also a one-pot meal, although you'll need a bowl or something to buffer the broccoli in.

Gemelli with broccoli and tomatoes

Book's Country

Ingredients

• ~300g broccoli florets
• 15mL salt
• 450g gemelli
• 30mL olive oil
• 4 large garlic cloves, sliced thinly
• 1mL red pepper flakes
• 1 ~530mL tin of diced tomatoes
• 60mL dry white wine
• freshly ground red pepper
• ~250mL freshly grated parmesan

Directions

1. Bring water to a boil in a large pot.
2. Add salt and broccoli, and cook until just starting to become tender, ~2 minutes. Remove with slotted spoon.
3. In the same water, cook the pasta al dente. Reserve 125mL of water and drain the pasta.
4. Empty any remaining water from the pot. Add the oil and heat to medium high.
5. Add the garlic and red pepper flakes and cook until fragrant, ~30-60 seconds.
6. Add the tomatoes, wine, and black pepper to taste. Cook until the tomatoes thicken, ~10 minutes.
7. Remove from heat and toss with pasta, broccoli, and parmesan. Serve with more parmesan.