Chilli Broccoli Pasta

A recipe from one of my more underused vegetarian cookbooks (I have so many you see, that I tend to forget about some from time to time!) called 'The Vegetarian Bible'. It's a great little cookbook that has  some interesting recipes. I used frozen broccoli in this rather than fresh, as it's more convenient. I also added cheese but this is not necessary at all if you want to watch the calories or are vegan.

Serves 2

Ingredients:

200g pasta (enough for two people, so adjust to your carb preferences)
200g broccoli (fresh or frozen will do)
2 ripe tomatoes
2 red chillies
2 garlic cloves
Fresh or dried basil (optional)

Instructions:

1. Cook the pasta and broccoli in boiling water until the pasta is cooked and the broccoli softened. If using frozen broccoli, wait five minutes before adding to the pan.

2. While the pasta and broccoli are cooking, chop the garlic and chilli and fry in a pan on a medium-low heat.

3. Once the pasta and broccoli are cooked, drain the pasta and broccoli, and add to the garlic and chilli. Chop tomatoes in eighths, add to the pan, and stir fry on a medium-high heat for 3 minutes or so until the tomatoes are warmed through and beginning to soften.

4. Season with salt and pepper, and garnish with fresh or dried basil (optional). Serve with cheese if desired.