The Splendid Table’s Pasta with Two Broccolis and Raisin-Pine Nut Sauce

Food52

The Splendid Table’s Pasta with Two Broccolis and Raisin-Pine Nut Sauce Everyday Meatballs Everyday Meatballs Easy Chicken Parmigiana Easy Chicken Parmigiana

Photo by James Ransom/Food52

Tweaks for the littles

Skip the jalapeƱos for a milder taste and the pine nuts for babies and small toddlers. Cut into bite size pieces and serve.

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Ingredients

For the sauce

Good-tasting extra-virgin olive oil

1 medium red onion, cut into 1/4-inch dice

Salt and freshly ground pepper, to taste

2 ounces Genoa salami, sliced 1/4 inch thick and cut into 3/4-inch dice

2 jalapeƱos, finely chopped (seeded if you want less heat)

4 large garlic cloves, finely chopped

1 heaping tablespoon tomato paste

1 cup water

1/3 cup raisins

For the pasta

1 to 1 1/2 pounds broccoli

1 large bunch (1 to 1 1/4 pounds) broccoli rabe

1 pound cavatappi, rotini, or fusilli

1/3 cup pine nuts, toasted

1 to 1 1/2 cups shredded Stella Fontinella, Asiago, or young sheep cheese

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