Linguine With Broccoli, Sun Dried Tomatoes And Cheese - cooking recipe

Ingredients

1 1/2 to 1 3/4 lb. broccoli, separated into medium florets
8 oz. linguine
5 Tbsp. extra virgin olive oil
2 large cloves garlic, minced (more if you like a robust flavor)
1/4 c. coarsely chopped sun dried tomatoes, packed in oil
1/2 c. pecorino Romano cheese
1/4 c. chopped fresh basil (optional)

Preparation

Cook the broccoli in boiling salted water for 2 to 2 1/2 minutes.
Pour cooking liquid into 6-quart pot.
Rinse, drain and coarsely chop the broccoli; set aside.
Add water to the reserved broccoli cooking liquid to equal 4 quarts, bring to a boil and add the linguine and cook al dente.
Drain the linguine, transfer to a heated bowl and toss it with 1 tablespoon of the olive oil.
Set aside.
In a large, heavy frypan heat the remaining 4 tablespoons of olive oil over medium heat.
Add the minced garlic and saute it for no more than a minute.
Add the broccoli, salt and pepper and saute about 2 more minutes.
Add this mixture to the linguine and toss with the sun dried tomatoes, cheese and basil.
Serve hot or at room temperature.
While this dish serves four, it is easily doubled.