Broccoli e Spaghetti alla Gino
Gino's Broccoli and Spaghetti
(Serves 4 to 6)

My mother often had prepared dinner before most people in the house had read the morning newspaper. When she was busy all day this was one of her quick standby meals. Fresh, ripe tomatoes make the difference here. Peel them by placing them in boiling water for 1 or 2 minutes, then drain and let cool. The skins will easily peel off

1/2 cup plus 1 tablespoon of olive oil
4 cloves garlic, peeled and thinly sliced
2 pounds plum tomatoes, peeled, seeded, and pureed
6 or 8 fresh basil leaves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Lb broccoli, trimmed and broken
1 cup fresh or frozen peas
1 Lb spaghetti or rigatoni Grated Pecorino Ramano cheese, for serving


In a saucepan, heat 1/4 cup of the olive oil, add the garlic, and let soften, but not brown. Lower heat, and then add tomatoes, basil, salt, and pepper. Stir the sauce well, cover, and simmer for 15minutes. In a pot, cook the broccoli, uncovered, in boiling water until the stems are just tender, about to 5 to 7 minutes. Add the peas and continue to cook for 3 minutes. Drain the vegetables well, add them to the tomato sauce and keep warm. Brush a serving bowl with the remaining olive oil and set aside. In a large pot, bring 4 to 6 quarts of water to a boil and cook the spaghetti until al dente. Drain well. Place the spaghetti in the bowl, pour over the sauce, and mix well. Pass the cheese separately.