Pasta, Risotto and You

By Nancy Caivano


Pasta with Broccoli, Sicilian Style

Serves 6


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.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created January 1999

The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys