By Nancy Caivano
1/4 cup raisins
4 tbsp olive oil
1 onion, chopped
2 large tomatoes, seeded and diced,
or 8-oz can diced (not crushed)
tomatoes such as Del Monte
2 lb broccoli
1 lb pasta (I prefer shells with this dish
but any shape pasta works well
6 anchovy fillets, mashed
(can be omitted—but gives incredible flavor)
5 garlic cloves, chopped
(or 1 tbsp jar garlic)
1/4 cup pine nuts (or walnuts, almonds)
1/4 cup grated Pecorino Romano cheese
Soak the raisins in warm water to cover until needed. Heat half the oil in a skillet over medium heat. Add the onion and sauté until translucent. Add the tomatoes, season with salt and pepper, cover and cook for about 1 hour.
Meanwhile, separate the broccoli into florets and stems. Peel and slice the stems. Drop stems into a saucepan of boiling salted water with pasta and cook until pasta is al dente.
Sauté the anchovies gently with the garlic in remaining oil until garlic is softened and just beginning to brown. Add to the tomato sauce. Mix in the drained raisins, nuts and broccoli florets and cook over low heat for 5 minutes, stirring frequently.
Drain pasta and stems. Toss with a little sauce and grated cheese. Top with broccoli and sauce.
This page created January 1999
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