Bowties with Tomato-Rosemary Currant Sauce

Sweet currants make ordinary pasta sauce extraordinary in this less-than-30 minute recipe.  


  • 1 tablespoon olive or canola oil
  • 1 cup diced onion
  • 1 tablespoon honey
  • 1 can (28-ounces) diced tomatoes, undrained
  • 1/2 cup Sun-Maid Zante Currants
  • 2 to 4 tablespoons red wine
  • 1-1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
  • 1 package (12-ounces) bowtie or penne pasta, uncooked
  • 4 cups small broccoli florets
  • Shredded Parmesan cheese
  • Directions:

    HEAT oil in a wide skillet over medium heat.
    ADD onions and cook 10 minutes, stirring often until very soft and golden brown. 
    STIR in honey. 
    ADD tomatoes with juice, currants, 2 tablespoons wine and rosemary. 
    BRING to a boil, reduce heat and simmer covered for 10 minutes or until sauce is thickened (remove lid if needed to reduce liquid). 
    ADD remaining 2 tablespoons wine if desired for flavor.
    Meanwhile, COOK pasta according to package directions, adding broccoli during last 2 minutes of cooktime.
    SERVE sauce over pasta and broccoli.
    TOP with Parmesan cheese.

    Makes 6 servings.

    Nutrients per Serving: Calories 340; Protein 10g; Fat 3.5g (Sat. Fat .5g); Carbohydrate 67g; Dietary Fiber 6g; Cholesterol 0mg; Sodium 190mg