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Broccoli in Pasta with Sweet Tomato Sauce

  • 4 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 ripe tomatoes, peeled, cored, chopped or 28oz can tomatoes, chopped w/ juice
  • 2 tablespoons golden raisins, chopped
  • 1/8 teaspoon ground cayenne pepper
  • 1 1/2 tablespoon whole pine nuts or chopped almonds or walnuts
  • 6 ounces spaghetti or linquini or small shells
  • 2 tablespoons minced 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 sacepan, 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 uncovred for 15 minutes. Add pine nuts and summer 5 minutes longer. Add a bit of salt if needed to suit your taste. Meanwhile cook spghetti according to package directions in salted water. Drain well and place in a large baking pan or casserole dish. Add the cooked broccoli to the warm tomato sauce, tossing to heat through and pour over pasta. Sprinkle over with cheese, then bread crumbs, and parsley. Put in preheated moderate oven, 350 deg for 1/2 hour till cheese is melted and top slightly browned.

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