Penne and Broccoli with Tomatoes, Walnuts, and Raisins
A hearty pasta tossing whole grain penne and tender broccoli with a sweet-savory tomato sauce loaded with toasted walnuts and raisins.
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Servings:
Ingredients
- 1 pound broccoli cut into 1-inch pieces and florets
- 8-10 ounces penne pasta preferably whole grain
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ⅓ cup toasted walnut pieces
- ⅓ cup raisins
- ¼ cup fresh minced parsley
- ¼ cup sliced fresh basil leaves or 1 teaspoon dried
- Salt and freshly ground black pepper
- 2 cups diced ripe tomatoes or one 14-ounce can diced tomatoes, undrained
- 14 ounce can crushed tomatoes
- ¼ teaspoon natural granulated sugar
Instructions
- Steam or blanch the broccoli until just tender, 4 to 5 minutes. Drain, run under cold water to stop the cooking process, and set aside.
- In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
- While the pasta is cooking, heat the oil in a large skillet or stir-fry pan over medium heat. Add the garlic and cook until softened and fragrant, about 1 minute.
- Add the walnuts, raisins, parsley, basil, and salt and pepper to taste. Stir in the diced tomatoes, crushed tomatoes, and sugar and simmer until the liquid reduces slightly. Add the reserved broccoli and toss to heat through.
- When the pasta is cooked, drain it well and add to the broccoli mixture in the pan. Toss gently to combine; serve hot.
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