Pasta With Broccoli In Sweet Tomato Sauce Recipe
Ingredients
| Broccoli florets | 4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 4 large ripe tomatoes, peeled, cored, and chopped, or 1 large can low sodium tomatoes, chopped, with their juice | ||
| Golden Raisins | 2 Tablespoon, chopped | |
| Cayenne pepper | 1/8 Teaspoon | |
| 1 1/2 tablespoons whole pine nuts or chopped almonds | ||
| 6 ounces spaghetti or linguine | ||
| Parsley | 2 Tablespoon, minced | |
Directions
In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender 2 to 3 minutes.
Rinse under cold running water, drain, and set aside.
In another large saucepan, heat the olive oil over moderately low heat for 30 seconds; add the garlic and cook, uncovered, until golden about 3 minutes.
Add the tomatoes, raisins, and cayenne pepper, and simmer, uncovered, for 15 minutes.
Add the pine nuts and simmer 5 minutes longer.
Meanwhile, cook the spaghetti according to package directions, omitting the salt.
Drain well and place in a large heated serving bowl.
Add the cooked broccoli to the warm tomato sauce, tossing to heat through.
Pour over the pasta and sprinkle with the parsley.
Rinse under cold running water, drain, and set aside.
In another large saucepan, heat the olive oil over moderately low heat for 30 seconds; add the garlic and cook, uncovered, until golden about 3 minutes.
Add the tomatoes, raisins, and cayenne pepper, and simmer, uncovered, for 15 minutes.
Add the pine nuts and simmer 5 minutes longer.
Meanwhile, cook the spaghetti according to package directions, omitting the salt.
Drain well and place in a large heated serving bowl.
Add the cooked broccoli to the warm tomato sauce, tossing to heat through.
Pour over the pasta and sprinkle with the parsley.
Chef
