Recipe(tried): Capellini with Broccoli and Fresh Tomato Sauce

This is not a breakfast dish, but it is delicious. It is one of the more than 50 recipes included in my cookbook, A Taste of
Blue Spruce Inn.

Ingredients:
2 cups peeled, chopped and seeded Roma tomatoes
1/2 cup extra-virgin olive oil
2-3 teaspoons minced garlic
1/2 cup firmly packed chopped fresh basil leaves
1 pound capellini(angel hair) or similar pasta
3 cups broccoli florets
freshly grated Parmesan cheese

Method:
In a bowl, combine tomatoes, oil, garlic and basil and let sit at room temperature for 30 minutes.
Cook pasta in boiling water 4-5 minutes. It should be very al dente. (Shorten time considerably, if using fresh pasta.)
Add broccoli and cook, stirring occasionally, for 3-4 minutes or until broccoli is tender.

To serve:
Drain and transfer to a large bowl.
Add sauce and toss pasta and broccoli until it is well coated.
Serve with parmesan cheese.
Serves 4-6.

Menu suggestions: Add shrimp or scallops while the pasta is cooking. Served without fish, this dish is a winner for the first
course. With the fish and a hearty salad with good sourdough bread, it's a great dinner.