• First step is to bring a large pot of water to boil to cook the pasta and pre-heat the oven to 375ºF.

Prep and Roast the Tomatoes

• While the water and oven are heating up, cut the tomatoes in half length-wise and place them cut-side down on a cookie sheet lined with aluminum foil.

  I like to spray a little Pam to keep the tomatoes from sticking. Drizzle a little extra virgin olive oil on top of each tomato half.
• Place the tray in the oven and roast for approximately 20 - 30 minutes.

  When the tomatoes are done, turn off the oven and leave them in the oven to stay warm until needed.

Prep the Rest of the Ingredients

• As soon as the water comes to a boil, start the pasta and cook until al dente*.
• While the tomatoes are roasting, get everything else ready to go. Chop up the basil leaves and dice the mozzarella cheese into ½ inch cubes.  Save a little of the basil leaves and mozzarella for garnishing at the end.
• Wash and trim the broccoli florets off the stem and steam. Try putting them in a colander over the boiling pasta to steam.

Put It All Together

• When the pasta is done, drain it and transfer to a large serving bowl.
• Combine the rest of the ingredients (except for the reserved basil and mozzarella) with the pasta, season with a little salt and pepper and finish with some of your best extra virgin olive oil.

  You know, the stuff you don't cook with but save for drizzling on Caprese salads.
• Taste and adjust seasoning with salt and pepper, to taste.
• Serve in shallow bowls and top with some of the reserved basil, pine nuts and mozzarella.

  Serve immediately with some Red Pepper Flakes on the side for those who like it a little spicy.