Rating: 4 stars
3 Ratings
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With bold ingredients like garlic, anchovies and cayenne pepper--not to mention the sweet ones like raisins--the only subtle aspect to this lusty dish is the flavor of the broccoli. It's excellent as a side dish, but between the pasta and a hearty, vegetable-flecked tomato sauce, this pasta dish is a meal all by itself.

Source: EatingWell Magazine, May/June 1993; October 2020 30th Anniversary


Recipe Summary

50 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan with 2 quarts of 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.

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

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 2 minutes. Add anchovies and cook, stirring, for 1 minute. 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 broccoli sauce should have a soupy, chunky consistency. Thin with a little of the cooking water, if necessary.

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

  • Return the broccoli-cooking water to a boil. Add pasta and cook until al dente according to package directions. Drain and stir the pasta into the sauce. Cook until heated through, 1 to 2 minutes. Serve topped with cheese.

Nutrition Facts

291 calories; protein 12g; carbohydrates 47g; dietary fiber 8g; sugars 7g; fat 7g; saturated fat 1g; cholesterol 7mg; vitamin a iu 3700.5IU; vitamin c 111.5mg; folate 92.9mcg; calcium 115.9mg; iron 2.1mg; magnesium 56.5mg; potassium 650mg; sodium 622mg; thiamin 0.1mg.

2 starch, 2 1/2 vegetable, 1 fat