Farfalle With Broccoli

• 1/2 pound dried farfalle pasta
• 1 head broccoli, tops cut off and chopped, stems sliced
• 1 head garlic, sliced
• 2 pinches crushed red pepper
• 1 Roma tomato, blanched, quartered and seeded
• 1/4 cup white wine
• 1/4 cup grated Pecorino Romano, plus extra
• 2 tablespoons olive oil

1. Steam broccoli in a bowl over a pan of simmering water until soft, about 10-15 minutes. Add oil to a large pan over medium-low heat. Add garlic and crushed red pepper and saute until garlic is soft.
2. Add tomato to garlic and crush to release the juices, about 3 minutes. Add broccoli, wine, and Pecorino. Mash broccoli and stir to combine. Place cover over pot and cook for 10 minutes, until broccoli is soft.
3. Cook pasta according to package directions in salted water. When pasta is done, add it to the pan and toss to combine. Serve warm with Pecorino Romano.

pasta, broccoli, garlic, red pepper, tomato, white wine, romano, olive oil

Taken from food52.com/recipes/23344-farfalle-with-broccoli (may not work)