Recipe: Broccoli in Pasta with Sweet Tomato Sauce (using raisins and nuts)

BROCCOLI IN PASTA WITH SWEET TOMATO SAUCE

4 cups broccoli florets
1 tablespoon olive oil
2 garlic cloves, minced
4 large ripe tomatoes, peeled, cored and chopped (or one 28 oz can tomatoes, chopped with their juice)
2 tablespoon golden raisins, chopped
1/8 teaspoon ground cayenne pepper
1 1/2 tablespoons whole pine nuts (or chopped almonds or walnuts)
6 oz uncooked spaghetti (or linguini or small shells)
2 tablespoons minced fresh parsley
1/2 cup buttered bread crumbs
1 pound grated or shredded mozzarella (or other cheese of choice)

In large saucepan, cook the broccoli in enough water to cover until just tender, 2-3 minutes. Rinse under cold running water, drain and set aside.

In another saucepan, heat the olive oil over moderately low heat for 30 seconds, add the garlic and cook, uncovered, until golden, about 3 minutes.

Add the tomatoes, raisins, cayenne pepper and simmer uncovered for 15 minutes.

Add pine nuts and summer 5 minutes longer. Add a bit of salt if needed to suit your taste.

Meanwhile cook pasta according to package directions in salted water. Drain well and place in a large baking pan or casserole dish. Set aside.

Add the cooked broccoli to the warm tomato sauce, tossing to heat through; pour over teh pasta. Sprinkle over with cheese, then bread crumbs and parsley.

Put in preheated moderate oven, 350 degrees F, for 30 minutes or until the cheese is melted and top slightly browned.

Source: Reader's Digest
From: Vicki,La - 07-22-97