12 oz. fettucini
3 c. fresh broccoli, chopped
2 tomatoes, seeded & chopped
3 cloves garlic, minced
1/2 c. chopped onion
2 tbsp. fresh basil (or 2 tsp. dried)
1/2 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1/3 olive oil

Cook broccoli 2 minutes until crisp. Cook fettucini until al dente and drain. Mix pasta with 1 tablespoon olive oil and 1/2 teaspoon salt. Heat olive oil. Saute onion until tender. Add garlic and basil. Cook briefly. Add tomatoes and cook 2 minutes. Sprinkle with salt and pepper.

Remove from heat and cool mixture a bit. Very gently, stir in cooked broccoli and red pepper flakes. Add to pasta and toss. Serve with Romano or Parmesan cheese.