1 bunch of broccoli (about 2,400g)
2 cloves of garlic, minced
4 tablespoons of olive oil
1 kilogram of ripe tomatoes, peeled and chopped
1/2 cup of raisins
to taste
500g of medium macaroni
2 tablespoons of fresh parsley, chopped
1 bunch of broccoli (about 2,400g)
2 cloves of garlic, minced
4 tablespoons of olive oil
1 kilogram of ripe tomatoes, peeled and chopped
1/2 cup of raisins
to taste
500g of medium macaroni
2 tablespoons of fresh parsley, chopped
Wash and clean the broccoli
Boil in plenty of boiling water with salt until tender but still firm
Drain and reserve the cooking liquid for the pasta
Cut off the stalks and use in another recipe
Sauté the florets in a warm plate, in a bain-marie
Fry the garlic in olive oil until golden brown
Combine the tomatoes and cook over low heat for 15 minutes, uncovered
Add the raisins, stir well, and cook slowly for an additional 15 minutes
Season with salt to taste
Cook the macaroni al dente, then drain
Place in a large bowl
Add the broccoli florets and pour the sauce over them
Mix carefully
Serve immediately, sprinkling with parsley
Serves 6.
