Lina's Pasta & Broccoli
For this pasta, assertive broccoli is balanced by the bold and salty taste of anchovies. Golden raisins add sweet notes to this unusual—but tasty—combination.
- 1 pound broccoli
- 2 quarts water
- 1 1/2 teaspoons extra-virgin olive oil
- 1 onion, thinly sliced
- 1 clove garlic, peeled and crushed
- 4 anchovy fillets, rinsed and minced
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh basil
- 1/8 teaspoon cayenne pepper
- 3/4 cup canned tomato sauce
- 2 tablespoons golden raisins, soaked in warm water
- 2 tablespoons pine nuts
- 1/4 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.
Per serving: 292 calories; 7 g fat (1 g sat, 3 g mono); 7 mg cholesterol; 48 g carbohydrates; 12 g protein; 9 g fiber; 635 mg sodium; 670 mg potassium.
Nutrition Bonus: Vitamin C (190% daily value), Vitamin A (70% dv), Folate (22% dv), Potassium (19% dv), Iron (15% dv)
Carbohydrate Servings: 2.5
Exchanges: 2 starch, 2 1/2 vegetable, 1 fat
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- Preparation/ Technique
- Entertaining, casual
- Ease of Preparation
- Total Time
- 1 hour or less