Ingredients:
4 cups broccoli florets
1 tablespoon olive oil
2 cloves minced garlic
1 (28 ounce) cans diced tomatoes with juice
2 tablespoons raisins, chopped
1/8 teaspoon cayenne pepper
1 1/2 tablespoons chopped almonds
6 ounces linguine
2 tablespoons minced parsley
Directions:
In medium saucepan, cook the broccoli in enough boiling water to cover until just tender– 2 to 3 minutes Rinse under cold running water, drain and set aside (blanch broccoli).
In a large saucepan, heat the olive oil over moderately low heat for 30 seconds add the garlic and cook until garlic is slightly browned/ golden about 3 minutes Then add the tomatoes, raisins, cayenne pepper, and simmer uncovered for 15 minutes Then add the almonds and simmer for 5 minutes longer.
In the mean time cook linguine according to package directions, without salt Drain and place in a large serving bowl.
Add the cooked broccoli to the tomato sauce and stir to combine Pour over the pasta and sprinkle with the parsley.
Servings: 4-6
Time preparation: 40 min.
Time total: 40 min.