Red Bell Pepper and Broccoli Pasta Sauce
red bell peppers, seeded and cut into strips
medium-sized onion, thinly sliced and separated into rings
large cloves garlic, finely chopped
extra-virgin olive oil
bunch fresh broccoli (about 1 pound), broken into florets and stems cut into 1/2-inch pieces
Salt and freshly-ground black pepper to taste
Grated cheese (optional)
In a large skillet, heat the olive oil over medium heat.
Add red peppers, onion, and garlic, cook until soft, about 30 minutes.
Bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets.
Cook broccoli until tender but still bright green, no more than about 10 minutes.
Drain, break up slightly with a fork, and toss with the red bell pepper mixture.
Season with salt and pepper, top with grated cheese, if desired, and serve immediately.