Pasta with Broccoli, Tomatoes, Olives, Basil, and Balsamic

INGREDIENTS

1 package of pasta (I used Jovial’s Brown Rice Casacerre)

1 head of broccoli, cut into florets

1.5 cups cherry tomatoes, halved

1/4 cup or more kalamata olives, halved

2 cloves of garlic, minced

basil, julienned (as much as you like)

salt

pepper

red chili flakes

balsamic vinegar

olive oil

grated parmesan

METHOD

Bring a large pot of water to a boil and season with lots of kosher salt. While you wait for the water to come to a boil, place cut tomatoes, olives, basil, garlic, salt, pepper, red chili flakes, balsamic vinegar, and olive oil in a bowl. Toss.

Add in pasta. Stir. Cook according to package instructions. When the pasta is about al-dente, but is not cooked through yet, add the broccoli florets into the pot. Cook until broccoli and pasta are al-dente. Drain.

Put the pasta and broccoli back into the pot and turn the heat on. Add in the marinated tomato mixture and stir. Add grated parmesan. Taste and adjust for seasoning (it might need more salt).

Garnish with more cheese and basil.