Rigatoni con pomodoro e broccoli

Yield: 10 servings

Measure Ingredient
1 bunch Fresh broccoli; cleaned and cut into bite-sized pieces
⅜ cup Olive oil
⅝ tablespoon Garlic; coarsely chopped
⅜ cup Fresh basil; chopped
¼ cup Italian parsley; chopped
1 cup Fresh tomatoes; chopped
⅛ cup Olive oil
Salt and pepper to taste
Vegetable oil
1 pounds Rigatoni; preferably Italian
1 bunch Whole scallions; thinly sliced
3 Ripe tomatoes at room temperature; cut into bite- sized pieces

SAUCE

Boil the broccoli for about 5 mintues, until al dente--do not overcook. Drain, place in large bowls and allow to cool. Pour ½ of the olive oil over the broccoli and add salt and pepper.

Cook pasta in boiling, salted water, with one tbs of vegetable. oil.

Stir often with a fork or spoon long enough to reach the bottom of the pot.

When cooked a little firmer than al dente, drain the pasta well and allow to cool in wide serving bowls.

Pour the rest of the olive oil over the pasta, add salt and pepper and mix so that it does not stick.

Make the sauce: blend the garlic, basil, parsley, chopped tomatoes and oils in a food processor. When the pasta and broccoli are cool, gently mix togehter (it's easier to do with your hands). Add scallions and mix with the pasta and broccoli. Add the sauce and gently mix. Add ½ cup of parsley and the tomatoes.

Check for salt. Do not refrigerate but serve at room temperature.

The components of this recipe may be made ahead of time--the pasta cooked in the morning; and dressed just with the olive oil, the sauce made, and the vegetables prepared. It is best to blanch the broccoli, however, just a little before mixing together so it keeps its freshness.

Recipe from LaTosca Restaurant, Dallas, Texas/MM by DEEANNE

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