broccoli, tops cut into 1-inch florets, stems shaved and cut
1 to 1 1/2 tsp.
dry white wine, (or vegetable broth)
3/4 to 1 lb.
feta cheese, crumbled
black pepper, freshly ground, to taste
Put up a kettle of water to boil for the pasta.
Meanwhile, heat a medium-large wok. When it is hot, add about 2 teaspoons of the oil and the broccoli florets. Salt them lightly, and stir-fry over high heat for about 5 minutes, or until they are bright green and just tender.
Remove to a small bowl and set aside. Return the wok to the heat.
Heat 2 tablespoons of the olive oil, and when it is very hot, add the tomatoes and 1 teaspoon salt, and stir-fry over high heat for about 5 minutes or until the tomatoes are wilted.
Add the wine or broth and the garlic, and cook for about 3 minutes.
Meanwhile, put the pasta into the boiling water to cook.
Add the broccoli stems to the tomatoes, salt lightly, and stir-fry over high heat until they are just tender (5 minutes or so). Spoon in a little of the pasta-cooking water if you'd like it to have a little more liquid
Drain the pasta and drizzle it with a little olive oil. Transfer to a serving platter or large shallow bowl, and spoon the tomato mixture over the top. Add the cheese and some black pepper, and gently toss everything together, bringing the pasta up from the bottom as you mix. Taste to correct salt.