(Buttons And) Bows and Broccoli With Tomato-Currant Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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(Buttons=black olives- a -Tasty Dish- addition) Another winning recipe from Gooseberry Patch and Sun-Maid Raisins. Original recipe specifies bow tie pasta, but we tried and enjoyed gemelli pasta. Serve with a crisp tossed salad and garlic bread. Perfect for an easy weeknight meal. Ingredients:
1 tablespoon olive oil |
1 cup yellow onion, diced |
1 tablespoon honey |
28 ounces diced tomatoes, undrained |
1/3 cup currants (reduced from 1/2 cup) |
2 -4 tablespoons red wine, divided |
1 1/2 teaspoons fresh rosemary, finely minced |
12 ounces bow tie pasta, uncooked |
4 cups broccoli florets |
fresh cracked black pepper |
1/4 cup black olives, sliced (optional) |
freshly grated parmesan cheese (i like a combination of myzithra and parmesan) |
fresh cracked black pepper |
Directions:
1. Heat oil in a skillet over medium heat; add onion.
2. Cook for 10 minutes, stirring often, until onion is very soft and golden. (If time allows, cook the onion longer. I cooked them close to 20 minutes until they were quite caramelized.).
3. Stir in honey; add tomatoes with juice, currants, 2 tablespoons wine and rosemary. Bring to a boil. Reduce heat and simmer covered, approximately 10 minutes, or until sauce has thickened. Uncover pot if necessary to reduce liquid.
4. Add remaining wine for flavor, if desired.
5. Meanwhile, cook pasta according to package directions, adding broccoli during last 2 minutes of cooking time. Do not overcook the broccoli. Drain.
6. Serve sauce over pasta and broccoli, garnish with cracked black pepper, olives if using and sprinkle with Parmesan cheese.
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