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.