Pasta with Broccoli, Tomatoes and Cheese

Ingredients

• 1 can peeled tomatoes
• 50 g Parmesan
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 sprig rosemary
• 0.5 tsp Sugar
• Salt
• Pepper (freshly ground)
• 400 g Broccoli
• 400 g farfalle

Instructions

1. 1.

   Drain the tomatoes through a coarse sieve, catch the liquid, halve or cut into large pieces. Grate the parmesan finely.

2. 2.

   For the tomato sauce peel and dice the shallots and garlic very finely. Sauté them in olive oil until translucent, then stir in the tomato paste. Add the canned tomato juice and rosemary sprig, season with sugar, salt and pepper. Simmer for about 15 minutes, then add the tomato pieces and simmer for another 5 minutes before removing the rosemary.

3. 3.

   While the sauce simmers, wash the broccoli, peel the stems and cut into small cubes, break the florets into bite‑sized pieces. Blanch in salted boiling water until al dente, drain, shock with cold water and let drain. Just before serving, add the broccoli to the tomato sauce and warm through. Cook the farfalle in plenty of salted boiling water until al dente, drain and briefly dry. Toss immediately with the tomato sauce and broccoli, serve on warmed plates, sprinkle with parmesan.