Starting to cook garlic in a cold pan in cold oil will help prevent burning. The spaghetti must be broken in half to fit in the pan and stirring it well keeps the spaghetti from sticking together. If using a different pasta, adjust the cooking time accordingly. - Jenny Jones
- 1 Tablespoon olive oil
- 1 large clove of garlic, crushed
- 2 cups whole cherry tomatoes
- 1 cup water
- 4 1/2 ounces thin spaghetti, broken in half
- 1/4 teaspoon salt + pepper to taste
- 2 cups broccoli florets
- 2 Tablespoons grated Parmesan cheese
- Place the oil and garlic in a cold pan and heat over medium-high heat.
- When garlic starts to sizzle, add tomatoes. Cook and stir for 1 minute.
- To the same pan, add water, spaghetti, salt & pepper. Bring to a boil.
- Cover and reduce heat to medium-low. Cook for 6 minutes stirring vigorously 2-3 times.
- Meantime, trim and wash broccoli.
- After 6 minutes, stir in broccoli, cover and cook 3 more minutes.
- Remove from heat and stir in Parmesan cheese.
- Optional: Drizzle with a little more olive oil if you like.