Penne with Broccoli and Tomatoes

Wash the broccoli, trim it and cut into small florets.

Cook the broccoli in boiling salted water for about 8 minutes, then drain it well in a sieve.

Score the tomatoes crosswise, briefly blanch in boiling water, peel, halve, remove the seeds and cut into large wedges.

Peel and finely dice the garlic. Slice the chili lengthwise, remove the seeds, rinse and finely chop.

Cook the penne in plenty of salted water according to the package instructions until al dente. Drain and let briefly drain.

Heat the olive oil in a large pan. Add the broccoli and tomatoes and fry them vigorously, turning gently, for about 2 minutes.

Add the garlic and chili and briefly fry, stirring.

Pour in the broth and toss everything briefly.

Toss the penne with the chopped parsley and season to taste with salt and pepper.