I busted this one out last night for Jessie.
It was perfect for a cool, but not cold night.

Boil a pan of water and add a handful of salt.  Add .5 lb of fettucini or another long pasta, for two people.

In a good wok or saucepan, heat a couple of glugs of extra virgin olive oil, and then drop in 6 chopped cloves of garlic and a pinch of salt. Once the garlic begins to carmelize, add 1 can of good whole or crushed tomatoes…Muir Glen from CA is great, or of course anything from Italy.  In Summer, one could certainly substitute fresh…Stir, then drop in a handful of sliced broccoli, stir, add a touch of salt and fresh cracked pepper, and cook for about 7-10 minutes.

Once the pasta is al dente, drain, add to the sauce and toss. One could also sprinkle a bit of hot chile powder for balance, but this is optional. Then add a good amount of cubed fresh mozzarella cheese, and toss. Allow the pasta & sauce to cool for about 10 minutes, tossing one or two more times.