Preparation 15 minutes Cooking 30 minutes 1 tablespoon olive oil. 2 or 3 large cloves garlic, minced or pressed. 1 can (28 ounces) tomatoes, seeded and diced (or 2 pounds fresh tomatoes, peeled, seeded, and diced). 1/4 teaspoon sugar. salt to taste. 1 tablespoon slivered fresh basil. freshly ground pepper to taste. 12 ounces fusilli, penne, or other pasta such as shells or wheels. 1 pound broccoli, broken into florets, stems peeled and chopped. 3 ounces ( about 1/3 cup) goat cheese, crumbled. Bring a large pot of water to a boil while you make the tomato sauce. Heat the loive oil in a large, heavy- bottomed nontick skillet over medium- low hear, and add the garlic. Cook, stirring, just until it begins to color, 30 seconds to a minute, then add the tomatoes, sugar, and salt. Raise the heat to medium, bring to a simmer, and cook, stirring often, 15 to 20 minutes, until the tomatoes have cooked down, smell fragrant, and are beginning to stick to the pan. Remove from the heat and stir in the basil and pepper. Adjust the salt. When the water reaches a rolling boil, add 2 to 3 teaspoons sale and the pasta. Stir until the water comes back to a boil. Cook the pasta until it is cooked through but still firm to the bite (al dente), about 10 minutes, stirring occasionally. About 5 minutes before the pasta will be done, drop the broccoli into the boiling water. Drain the noodles and broccoli together when the pasta is al dente, and toss with the tomato sauce and the goat cheese. divide at once among 4 warm plates. Serves 4. Per serving: Calories 495 (22% from fat), Fat 12 g (5g saturated ), Cholesterol 17 mg, Sodium 855 mg |