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1
Snip the tomatoes into bite-size pieces.
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2
Heat the oil in a saucepan over low heat, add the garlic and cook for 30 seconds.
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3
Add 3/4 cup of the stock and the tomatoes.
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4
Bring to a boil.
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5
Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender.
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6
Add the cream and bring to a boil, stirring.
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7
Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
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8
Stir in the basil.
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9
Taste and adjust the seasoning.
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10
(The sauce can be kept, covered, for 1 day in the refrigerator.
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11
Heat again over low heat.)
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12
Heat the oil in a large, heavy skillet over medium-high heat.
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13
Add the broccoli, stirring often, and cook for 2 minutes.
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14
Add the remaining stock, bring to a boil, cover and simmer for another 2 to 3 minutes until fork-tender.
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15
Remove from the heat, and transfer into a bowl.
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16
Set aside.
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17
Meanwhile, cook the pasta, uncovered, in a large pot of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente).
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18
Drain, return the pasta to the pot along with cooked broccoli, artichoke hearts, and roasted bell peppers.
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19
Pour the sauce into the pot, toss everything gently until well coated and combined.
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20
Divide among the serving plates and serve warm.
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21
Season with salt and black pepper if needed.
