Buttons And Bows And Broccoli With Tomato Currant Sauce Recipes

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Steps:

• Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.

Steps:

• Heat oil in a skillet over medium heat; add onion.
• 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.).
• 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.
• Add remaining wine for flavor, if desired.
• Meanwhile, cook pasta according to package directions, adding broccoli during last 2 minutes of cooking time. Do not overcook the broccoli. Drain.
• Serve sauce over pasta and broccoli, garnish with cracked black pepper, olives if using and sprinkle with Parmesan cheese.