Ingredients

• 250 ml medium-size pasta shape of your choice (rotini, penne rigate, radiatore, etc.)
  
• One head of broccoli, chopped into florets
  
• One green or red pepper, chopped
  
• One onion, coarsely chopped
  
• Two cloves of garlic, finely minced
  
• 5 ml dried rosemary
  
• 5 ml dried oregano
  
• 5 ml dried basil or 5 ml good quality pesto
  
• 5 ml Pimentón de la vera
  
• Two or three glugs of balsamic or sherry vinegar
  
• Manchego cheese, grated, to garnish
  
• Fresh basil leaves, to garnish, if available
  

1. Bring a pot of water (with a teaspoon of salt added) to the boil.
2. Once at the boil, either blanch the broccoli for two minutes, or steam for five minutes.
   
3. Once the broccoli is cooked, set aside and throw in the pasta. Cook until al dente (about 10 minutes).
   
4. Meanwhile, bring a heavy-bottomed pan to medium-high heat and add just enough olive oil to cover the pan.
   
5. Add the onion and allow to cook for two minutes, stirring occassionally.
   
6. Add the garlic and the red pepper. Allow to cook for two minutes.
   
7. Add the broccoli, tomato, herbs, spices, and vinegar. Cook until vegetables are tender (five or six minutes).
   
8. Stir in the pasta and the fresh basil, if you have it.
   
9. Plate and garnish with fresh grated Manchego cheese.