Broccoli florets | 2 finely chopped peeled garlic cloves | 100g cherry tomatoes each sliced into two | Salt & pepper | 2 tablespoons EVOO | 200g boiled spaghetti + 3 spoons of the water in which spaghetti is boiled | 100g parmesan cheese | 10 chopped almonds
Heat oil in a pan on a medium flame. Add almond, garlic, broccoli salt and pepper and sauté the dish for 7-8 minutes. Add tomatoes and continue cooking. Add spaghetti, water and mix the spaghetti well. Finally, add grated cheese to the dish and plate it.