A quick and easy to make Baked Penne with Broccoli and Tomatoes. If you are cooking for more than two, double the recipe and use a bigger pan or baking dish. Remember, when it comes to Italian food it's all up to personal taste! Love garlic? Add more! Prefer less basil? Cut back. Cheese it up, or don't. Whatever floats your boat.
Preheat oven to 425 degrees and place oven rack in center position. Set a medium sized pot of salted water on high heat for pasta. Start pasta when water boils and cook to package directions
Chop onion, tomatoes, basil and garlic, grate cheeses if needed
While pasta cooks, begin cooking veggies
Heat a medium sized oven safe pan on medium/high heat. When pan is hot add olive oil, allow to heat until hot but not smoking
Add onions, cooking for 2-3 minutes or until slightly soft, add garlic and cook for 60 more seconds
Add tomato paste, stir, mixing well for about a minute
Add broth, broccoli, and half the tomatoes (reserve the rest for garnish). Season generously with sea salt and freshly ground pepper. Stir well and bring broth to a low simmer. Cook for 6 minutes
Add basil, half the cheese, and cooked, strained pasta. Stir well. Top with remainder of cheese
Place pan in oven for about 12 minutes. When cheese is melted and a little crispy, remove pan from the oven, top with remaining tomato and basil. Serve!