Brigands' pasta

Yield: 4 Servings

Measure Ingredient
2¾ pounds Broccoli; trimmed
1 cup Olive oil
5 Cloves garlic; flattened/peeled
4 pounds Tomatoes; peeled, seeded and coarsely chopped
1 cup Raisins
1 cup Pine nuts
1 pack Penne or other short tubular pasta
1 pounds Rotelle or fusilli pasta
1 cup Whole Italian parsley; loosely packe

Cut broccoli florets into 1 x ½ inch pieces. Peel broccoli stems and cut into ½ inch pieces. Cook broccoli in large pan of boiling salted water until just tender, 5 to 7 minutes. Drain; plunge in ice water to cool.

Drain and pat dry.

Combine oil and garlic in heavy large skillet over low heat. Cook until garlic is golden brown, about 4 minutes. discard garlic. Add tomatoes and salt to skillet, increase heat to medium low and cook 10 minutes, stirring occasionally. Add raisins and pine nuts and cook 5 minutes, stirring occasionally. Add broccoli and mix until heated through.

Meanwhile, cook penne and rotelle in separate large saucepans of boiling salted water until just tender but firm to bite. Drain well. Combine in large heated bowl. Mix in sauce and parsley. Serve pasta immediately.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 10, 1998

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