1/2 bunch broccolini, stems trimmed, chopped into small pieces
1-pint cherry tomatoes stem removed and halved
Freshly cracked black pepper
Pinch of red pepper flakes
Handful basil, roughly chopped
Handful Italian parsley, roughly chopped
In a medium sauté pan, heat 3-4 tbsp olive oil on medium heat. Add the shallots and cook until soft and translucent. Add the broccolini and garlic. Season with sea salt, black pepper, and a pinch of red pepper flakes. Stir to coat and cook for a minute or two. Add the tomatoes, stir, and turn the heat to low. Cook until the tomatoes have softened and released their juices, creating a sauce, about 15-20 minutes. Season with sea salt and black pepper as necessary. Add the chopped herbs. Toss with hot pasta or scoop the sauce onto grilled fish or chicken. Top with feta if you like and enjoy!