Ingredients

Servings 6

• 1 ¼ lb spaghetti
• 1 broccoli
• 1 ¾ lb canned tomatoes
• ½ cup extra virgin olive oil
• 1 ¾ oz raisins
• 1 ¾ oz pine nuts
• 1 tablespoon parsley
• 3 cloves of garlic

Preparation

10 minutes preparation + 13 minutes cooking

Boil the broccoli, cleaned and washed, in boiling salted water, drain when slightly “al dente”, leave to cool, detach all the fleurettes and keep hot. Put the oil and the garlic into a pan and as soon as they begin to color, add the tomato and continue cooking over moderate heat for 10 minutes. Mix in the raisins (cleaned seeded and cut in half), and the pine nuts. Cook the spaghetti in abundant lightly salted boiling water; drain when “al dente”, transfer to a preheated plate, arrange on top the broccoli fleurettes, and cover with the sauce and a sprinkling of chopped parsley. Mix and serve.