Pasta with Broccoli, Tomato & Garlic Oil

Even since I was pregnant with my first daughter, the teeniest amount of tomato sauce will send me on a hunt for some form of antacid.  So I try to avoid it as much as possible or at the very least, limit how much we do cook with it. My husband suggested a pasta dish with garlic oil this week. I created this dish entirely on my own and was very proud of the results.

Ingredients:


Garlic Oil:

• 1/2 cup extra virgin olive oil
• 3 garlic cloves, minced
• fresh ground black pepper
• 1 tsp. salt
• 1/2 tsp red pepper flakes (or to taste)

• 1lb. pasta
• 1 broccoli floret
• 2 tomatoes, diced
• parmesan cheese, for sprinkling

In a saute pan, heat the olive oil with garlic, salt, black pepper and red pepper flakes.  Remove from heat after about 8-10 minutes, once the garlic is golden.  Set aside.

Boil water for the pasta.  Add the broccoli to the boiling water two-three minutes before the pasta.  Drain pasta and broccoli.  Toss with tomatoes & oil in a large bowl.  Sprinkle with parmesan cheese and serve.