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
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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.
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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.
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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.
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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.
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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.