Ingredients Jump to Instructions ↓

  1. 4 c. broccoli florets

  2. 1 tbsp. olive oil

  3. 2 cloves garlic, minced

  4. 4 lg. ripe tomatoes, peeled, cored and chopped or 1 lg. can tomatoes chopped with their juice

  5. 2 tbsp. golden raisins, chopped

  6. 1/8 tsp. cayenne pepper

  7. 1 1/2 tbsp. chopped almonds

  8. 6 oz. spaghetti or linguini

  9. 2 tbsp. minced parsley

Instructions Jump to Ingredients ↑

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

  2. In another large 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 and cayenne pepper and simmer uncovered for 15 minutes. Add the almonds and simmer 5 minutes longer.

  3. Meanwhile, cook the spaghetti. Drain well and place in a large heated serving bowl. Add the cooked broccoli to the warm tomato sauce, tossing to heat through. Pour over the pasta and sprinkle with the parsley. Serves 4.


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