Broccoli raab and pasta

So we're starting to get acclimated to our new home in Philadelphia, at least food-wise. The following simple meal was made from ingredients we bought in town, rather than those we brought with us from Ithaca. It's essentially the recipe "Orrecchiette con broccoli" on page 274 of The Silver Spoon.

Start by bringing a pot of water for the pasta to a boil. While that is heating, fry

1 minced clove garlic (gotten from Farm Fresh Express)

in olive oil. Once browned, add to it

1 chopped plum tomato,
1 diced banana pepper (both from the 9th Street Italian Market),
salt and pepper

and cook for a few minutes. Boil

1 chopped bunch of organic broccoli raab (from Genuardi's, a local grocer)

for about 3 minutes, drain, and add to the skillet. Cook for a few minutes on low heat.

The pasta was obtained from Talluto's in the 9th Street Italian Market, and was a pesto-filled agnolotti, though other pasta would also work fine. Top the pasta with the broccoli raab and grated romano cheese (also from Talluto's).