Nutrition per serving may change if servings are adjusted.
1 pound broccoli
2 quarts water
1½ teaspoons extra-virgin olive oil
1 onion, thinly sliced
1 clove garlic, peeled and crushed
4 anchovy fillets, rinsed and minced
¼ cup dry white wine
1 tablespoon chopped fresh basil
⅛ teaspoon cayenne pepper
¾ cup canned tomato sauce
2 tablespoons golden raisins, soaked in warm water
2 tablespoons pine nuts
¼ teaspoon salt
6 ounces whole-wheat penne or ziti
3 tablespoons freshly grated pecorino cheese
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.
Bring water to a boil in a large saucepan; add the broccoli florets and stalks. Cook until tender, about 5 minutes. Transfer the broccoli to a bowl with a slotted spoon and set aside. Reserve the cooking water.
Heat oil in a large skillet over medium heat. Add onions and garlic and cook, stirring, until softened, about 2 minutes. Add anchovies and cook, stirring, for about 1 minute. Add wine, basil and cayenne and cook, stirring, for about 30 seconds. Add tomato sauce and cook, stirring, for 2 minutes. Add the broccoli and mash with a wooden spoon. Reduce heat and simmer for about 10 minutes, stirring occasionally. The sauce should have the consistency of a lumpy pea soup. Thin with a little of the reserved cooking water, if necessary.
Drain the raisins and add them to the sauce, along with pine nuts. Remove the garlic clove. Season the sauce with salt and pepper and keep warm over low heat.
Return the broccoli-cooking water to a boil and add pasta. Cook until just tender, 8 to 10 minutes or according to package directions. Drain and stir the pasta into the sauce. Cook together for 1 or 2 minutes. Serve with a sprinkling of cheese.