l4oz (4009) broccoli, trimmed 14 oz.
Olive oil 1 tbsp.
Garlic, peeled and finely chopped 2
Ripe tomatoes, peeled, de-seeded and chopped 2lb
Seedless sultanas, chopped 2 tbsp.
Cayenne pepper 1/2 tsp.
Pine nuts or chopped blanched almonds 2 oz.
Chopped fresh parsley 3 tbsp.
Farfalle 10 oz.
Grated Parmesan cheese 1 oz.
- Simmer the broccoli in a little unsalted water in a covered saucepan for 4-5 minutes, until just beginning to soften. Rinse with cold water and drain. Heat the oil in a large frying pan and cook the garlic in it over a moderate heat for about 2 minutes, or until golden.
- Stir in the tomatoes, sultanas and cayenne pepper and cook, uncovered, for 15 minutes. Add the nuts and parsley and cook for a further 5 minutes. Meanwhile, cook the farfalle , drain and spread in a warmed serving dish.
- Stir the broccoli into the tomato sauce and heat through for 2-3 minutes. Pour the sauce over the farfalle and sprinkle with the Parmesan just before serving.
- A crunchy side salad of celeriac in a lemon dressing balances the sweet tomato sauce.