Broccoli With Potatoes And Tomatoes - cooking recipe

Ingredients

2 lbs potatoes, peeled and cut into large chunks
2 cups water
1 bunch broccoli, trimmed and cut into 1 to 2 inch pieces
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
2 small vine-ripened tomatoes, cored and cut into 1-inch cubes (or 1 cup halved cherry tomatoes)
1 tablespoon grated parmigiano-reggiano cheese

Preparation

Add the potatoes and water to a large, wide saucepan.
Cover and cook over low heat until potatoes are almost tender (about 15 minutes).
Add in the broccoli; cover and cook 8 minutes or until tender.
Place a colander under a bowl and drain the potatoes and broccoli, saving the cooking liquid.
Wipe out the saucepan and add the oil and garlic.
Cook the garlic in the oil over low heat just until it begins to sizzle and turn golden (1 minute).
Add the potatoes and broccoli back to the saucepan; stir to coat.
Add about 1/2 cup of the cooking liquid.
Add in the tomatoes; toss to distribute.
Sprinkle with the cheese; serve immediately.