Maccheroni with Sweetened Broccoli

[kirra]

Maccheroni with Sweetened Broccoli

Ingredients:

Salt
12 ounces dried maccheroni or tubetti pasta
1 cup seedless green grapes
1/2 red onion
1 medium (about 10 ounces) broccoli crown
3 tablespoons olive oil
Freshly ground black pepper
1/4 cup golden raisins
1 cup dry white Italian wine
2 tablespoons pine nuts
3/4 cup freshly grated pecorino Romano cheese

Preparation:

Bring a large pot of water to a boil over high heat. Add about a tablespoon of salt and the pasta; cook according to the package directions. Drain and reserve 1 cup of the pasta cooking water.

Meanwhile, place the grapes in the bowl of a mini food processor or in a deep cup for an immersion (stick) blender; puree to yield a scant 1 cup.

Cut the onion into small dice. Cut the broccoli into bite-size florets.

Heat the oil in large saute pan over medium-low heat. Add the onion and season lightly with salt and pepper. Cook for about 3 minutes, stirring, until softened, then add the raisins, broccoli and grape puree; increase the heat to medium and stir to coat. Cook for about 5 minutes; the broccoli should be bright-green and still somewhat crisp. Add the wine and cook for about 8 minutes or until the liquid in the pan has reduced by half.

Toast the pine nuts in a small (dry) skillet over medium heat; stirring frequently just until golden brown (about 4 minutes).

Increase the heat to high. Add the pine nuts and 2 tablespoons of the reserved pasta cooking water. Add the cooked pasta and toss to combine, along with half of the cheese. Remove from the heat and divide among individual wide, shallow bowls. Sprinkle each portion with equal amounts of the remaining cheese. 4 servings