1 Tbsp. olive oil
1 Tbsp. minced fresh garlic
2 cans (14.5 oz. each) seasoned diced tomatoes
1 Tbsp. balsamic vinegar
1 tsp. dried basil
1/4 tsp. crushed red-pepper flakes
12 oz. rigatoni
1 lb. broccoli florets
1/3 cup crumbled reduced fat feta cheese
1. Bring a large pot of salted water to a boil.
2. Heat the oil in a skillet over medium-low heat. Add the garlic and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red-pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.
3. While sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.
4. Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with feta cheese.