PG tested

I found this recipe in Good Housekeeping magazine. Thinking it would make a nice addition to my Christmas Eve buffet, I gave it a try four years ago. Everyone loved it and now in addition to being part of our Christmas Eve meal, it's a dish I make year 'round.

-- Arlene Burnett

• 12 ounces fusilli or rotini pasta
• 12-ounce package broccoli florets (I use fresh)
• 1 pint grape tomatoes
• 2 large garlic cloves, peeled and smashed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 cup grated pecorino Romano cheese

Preheat oven to 450 degrees. Heat large covered saucepan of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.

While the pasta is cooking, toss tomatoes with garlic, oil, and spread in a 151/2--by-101/2-inch jelly roll pan. Roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.

Drain pasta and broccoli, reserving 1/2 cup pasta cooking water. Add reserved pasta water to jelly roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to sauce pot. Stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Serves 4.

-- Good Housekeeping

Looking for more from the Post-Gazette? Join PG+, our members-only web site. You'll get exclusive sports content, opinion, financial information, discounts from retailers and restaurants, and more. Our introduction to PG+ gives you all the details.