1/2 Box (8 oz) Notta Pasta
2 ripe medium tomatoes, about 12 oz
3 Tbsp olive oil
2 Tbsp garlic, minced
1/8 tsp crushed red pepper
1/2 cup heavy cream
Salt and pepper to taste
4 cups broccoli flowerets, separated into 1 inch pieces (about 1 lb broccoli crowns)
1/2 cup fresh grated Parmesan
1 Put a large pot of salted* water on to boil.
2 Cut tomatoes in half and seed into a fine sieve over a small bowl (pressing seeds firmly so not a drop of liquid is missed). Discard seeds and set tomato
juice aside. Dice tomatoes and reserve.
3 In a large skillet heat oil over a medium heat until hot. Add garlic and cook until golden brown; adding red pepper when garlic is almost golden.
4 Pour cream and tomato liquid into cooked browned garlic. Stirring, bring to a boil until combined. Turn sauce down to a low simmer. Salt and pepper to
taste.
5 Stirring, add pasta to the boiling water and cook according to directions. One minute before pasta is done, add broccoli and stir. Watch time carefully.
Drain when broccoli is tender crisp, and pasta is al dente.
6 Add pasta and broccoli to sauce along with reserved tomatoes and Parmesan. Toss to combine and adjust salt and pepper. Serve.
*Chef's tip: Be generous with the salt, 2 Tbsp per 4 quarts of water. It will keep the broccoli green and the pasta flavorful.