Broccoli with Sicilian Sauce

Name: Broccoli with Sicilian Sauce
Yield: Serves 8
Cuisine: Middle Eastern
Ingredients: ⅓ cup pine nuts, toasted; 1 tbsp. finely chopped fresh flat-leaf parsley; 3 red onions, thinly sliced; ½ cup red wine; ⅛ tsp. chile flakes; ½ tsp. dried oregano; 3 cloves garlic, thinly sliced; 1 28-oz. can whole peeled tomatoes, crushed by hand; ⅓ cup pitted black Sicilian olives; ⅓ cup raisins; 2 heads broccoli (about 2 ½ lb.), cut into florets; 3 tbsp. extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. red wine vinegar; 1 tbsp. tomato paste

Preparation info

Serves
8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Basic steamed broccoli gets a dramatic treatment in this sweet and savory dish. The thick sauce is incredibly delicious, with its sautéed onions, reduction of wine, vinegar, garlic, and tomato, and Arab-influenced finish of olives, raisins, and pine nuts.

Ingredients

2 heads broccoli (about 2 ½ lb.), cut into florets
Kosher salt and freshly ground black pepper, to taste
3 tbsp. <

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegan

Method

Bring 1″ water to a boil in a 4-qt. saucepan. Place a small rack or steamer basket in bottom of pot. Lay broccoli in a crosshatch pattern in steamer and steam, covered, until tender, 6–8 minutes. Transfer broccoli to a serving dish and season with salt; set aside.
Heat