Penne Pasta With Broccoli(Marinara Sauce-Toasted Bread Crumbs)

• 1 (28 oz.) can crushed tomatoes
• 1 medium onion, finely chopped
• 2 to 3 cloves garlic
• 3 Tbsp. olive oil
• 3 to 4 basil leaves (fresh or dried)
• dash of parsley and oregano
• salt and pepper to taste
• 1 lb. penne pasta
• 2 (10 oz.) pkg. broccoli florets (frozen) or fresh head broccoli florets
• 1 c. fine bread crumbs

1. In a heavy skillet, saute onion and garlic in olive oil until golden color.
2. Discard garlic.
3. Add crushed tomatoes, basil, parsley and oregano.
4. Simmer for about 30 minutes, uncovered, and set aside.
5. Boil broccoli just until tender; drain and set aside. Toast bread crumbs in a moderate oven or skillet with 1 tablespoon olive oil until golden, being careful not to burn.
6. Set aside. Cook pasta according to directions on package.
7. Do not overcook; drain.

tomatoes, onion, garlic, olive oil, basil, parsley, salt, penne pasta, broccoli florets, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947464 (may not work)