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Author Notes: This recipe is adapted from my book I Loved, I Lost, I Made Spaghetti where I call it Healthy Penne. I made it for my boyfriend Ethan Binder, but my mother invented it. It is delicious hot or cold. —Giulia Melucci
Serves 4, as main course
- 2 bunches broccoli
- 2 tablespoons olive oil, plus more for finishing
- 2 garlic cloves, minced
- pinch hot red pepper flakes
- 1/2 cup raisins, plumped in hot water and drained
- 1/2 cup waluts, chopped and toasted
- 1 pound penne
- Freshly grated parmigiano cheese
- Wash the broccoli and cut into florets, discard the stalks.
- In a skillet large enough to hold the pasta and broccoli heat the olive oil over medium heat, then add garlic and red pepper.
- When the garlic is golden, add the broccoli, 1/2 cup of water, raisins, and a big pinch of salt. Saute for 15 to 20 minutes.
- Cook the pasta until very al dente, drain, and add to the penne in the skillet, cook over low heat for one minute. Turn off heat, add a splash of fresh olive oil and the walnuts. Serve in warm bowls, Pass the parmigiano at table.