Pasta cui Vruccoli Ariminata (Pasta and Broccoli)

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 lb. broccoli
  • 1 tsp salt plus 1/8 tsp, divided
  • 1 1/2 tsp olive oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, crushed and peeled
  • 1/4 cup dry white wine
  • 1 tbsp chopped fresh basil
  • 1/8 tsp cayenne pepper
  • 3/4 cup canned tomato sauce
  • 2 tbsp golden raisins, soaked in warm water
  • 2 tbsp pine nuts
  • Ground pepper to taste
  • 6 oz. penne or ziti
  • 3 tbsp grated Pecorino Romano

Directions

  1. Fill a large saucepan with water and bring to a boil. Cut the tops off the broccoli and separate into small florets. Trim the tough ends from stalks. Peel the stalks down to the pale green center and dice.

  2. Add the broccoli and 1 tsp salt to the boiling water. Cook until tender, about 5 minutes. Scoop out the broccoli with a slotted spoon and set aside. Reserve the cooking water.

  3. Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until soften, about 2 minutes. Add wine, basil and cayenne and cook, stirring, for 30 seconds. Add tomato sauce and cook, stirring, for 2 minutes. Add the broccoli and lightly mash with a wooden spoon. Reduce heat and simmer for about 10 minutes, stirring occasionally. The sauce should have a soup, chunky consistency. Thin with a little of the cooking water, if necessary.

  4. Drain raisins and add to the sauce along with pine nuts. Remove the garlic clove. Season the sauce with the remaining 1/8 tsp salt and pepper and keep warm over low heat.

  5. Return the broccoli-cooking water to a boil. Add pasta and cook as directed. Drain and stir the pasta into the sauce. Cook until heated through, 1 to 2 minutes. Serve topped with cheese.

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