Spicy broccoli pasta
Ingredients
1 big broccoli head or two or three smaller ones
1/3 c dried currents
1/2 tsp red pepper flakes
1/2 or 1/4 fresh fennel, chopped
1 onion, chopped
8 oz pasta of your choice (my favorite is whole wheat casarecce, kind of long macaroni)
2 to 3 tbs Marsala wine
olive oil or sunflower oil
Optional: 3 garlic cloves, minced
Cut florets of broccoli and wash. Heat water for pasta (lots of it). Cook broccoli florets in pasta boiling water for 2 minutes. Retrieve broccoli with spoon and add pasta. Cook al dente, as directed. Heat oil in large pan and cook onions, fennel, red pepper flakes and currents, for 3 to 4 minutes. Add partially cooked broccoli. Cook to your liking (4 or 5 minutes). Mix pasta and broccoli mixture and add Marsala wine. Serve with sesame-yeast sprinkle (or salt and pepper).
Modified recipe from Vegetarian Times, June 2012, Spicy Broccoli Raab and Gemelli