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
	3/4 pound linguine
	1/2 teaspoon salt
	1/4 teaspoon freshly ground black pepper
	1 pound broccoli, trimmed and broken
	1 cup fresh or frozen peas
	1 pound 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 15 minutes. In a pot, cook the broccoli uncovered, in boiling water until the stems are just tender, about 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.