Recipe - Brigands Pasta

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

Cut broccoli florets into 1 x One half inch pieces. Peel broccoli stems and cut
into One half 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 recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 10, 1998