5 tablespoons olive oil (3 for broccoli and 2 for sage)
1 head of broccoli, about 4 cups cut
2 tablespoons minced fresh sage leaves
4 slices prosciutto
2 tablespoons minced garlic, about 5 cloves
1 cup grape or cherry tomatoes
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 cups lightly packed arugula, washed and drained well
1 16-ounce package fusilli noodles
2 cups ricotta salata or farmer's cheese
1 pound fusilli

Bring a large pot of salted water to a boil and follow the directions for cooking the pasta. Cut off the bottom 2 to 3 inches of the broccoli stalk. Peel the skin off the rest of the stalk and cut the stalk into 1/4-inch rounds and the florets into 1-inch pieces. This should measure about 4 cups of broccoli.

In a large skillet, heat oil over medium-high heat and add broccoli. Cook until the broccoli begins to brown a little. Making a space on the edge of the pan, add the 2 tablespoons of olive oil and then the sage leaves, prosciutto and garlic. Stir with a wooden spoon for about 1 minute, and then toss with the broccoli.

When the broccoli is tender when pierced with a fork, add the tomatoes, pepper flakes and salt. Toss with the pasta, and sprinkle with ricotta salata.

Anne Mahle of Rockland is the author of "At Home, At Sea," a recipe book about her experiences cooking aboard the family's windjammer. She can be reached at: recipes@athomeatsea.com