Ingredients
1/3 c olive oil
2 garlic cloves, finely chopped
Pinch of crushed red pepper
2 1/2 lbs fresh plum tomatoes (about 15), peeled, seeded, and chopped (or you can use a 35 oz. can of plum tomatoes - just chop up the tomatoes - don’t add in the extra sauce they’re in)
salt and freshly ground black pepper
2 tablespoons raisins
1 lb. farfalle
1 medium bunch of broccoli, stems removed and cut into small florets
2 tablespoons toasted pine nuts
Pour the oil into a skillet large enough to hold the pasta. Add the
garlic and crushed red pepper. Cook over medium heat until the garlic
is golden, about 2 minutes. Add the tomatoes and salt and pepper to
taste. Bring to a simmer and cook until the sauce is thickened, 15 to
20 minutes. Stir in the raisins and remove from the heat.
Bring at least 4 quarts of water to a boil in a large pot. Add 2
tablespoons of salt, then the pasta. Stir well. Cook, stirring
frequently, until the water returns to a boil.
Add the broccoli to the pasta, cook stirring frequently until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water.
Drain the pasta and broccoli. Add them to the pan with the tomatoes,
adding a little of the cooking water if needed. Toss well. Sprinkle
with pine nuts and serve immediately.
Preparation
Estimated Times Preparation Time: 10 mins Cooking Time: 20 mins
Servings: 6
