This is an easy dish to prepare and has a rich sweet and savory flavor which is just perfect over pasta. It seems to fit well with the cooler nights.
The key is to not overcook the broccoli. You still want it to have some crunch, as this goes well with the walnuts.
1lb Broccoli Florets
1/4 cup Olive Oil
4 cloves of Garlic, crushed
1 tsp Sea Salt
1/3 cup Raisins
1 tsp Chili Flakes
2 Tbsp Sherry
1 Tbsp Balsamic Vinegar
4 oz Walnuts, pieces and halves
Parmesan Cheese, or non dairy substitute
Add your oil to a large saucepan. Sauté your garlic until it just starts to brown. Add in your broccoli, add your salt and cook until it just softens slightly. Add your raisins, chili flakes, sherry and balsamic vinegar and cook until the sherry evaporates.
Boil your water, add salt and then add your pasta. When it is one minute from being done, drain and add to your broccoli and finish in the saucepan. Add your walnuts, toss and serve with cheese.