Serves: 4
Total Calories: 274

1/3 cup olive oil
2 cloves garlic, finely chopped
pinch of crushed red pepper
2 1/2 pounds fresh plum tomatoes (about 15), peeled, seeded and chopped
salt and freshly ground black pepper
2 tablespoons raisins
1 pound farfalle
1 bunch (medium bunch) of broccoli, stems removed and cut into small florets
2 tablespoons toasted pine nuts

1 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.

2 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 the boil.

3 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.

4 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.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 160

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