Recipe - Rigatoni Con Pomodoro E Broccoli

1 bn Fresh broccoli; cleaned and
cut into bitesized pieces
3/8 cup Olive oil
Salt and pepper to taste
Vegetable oil
1 pound Rigatoni; preferably Italian

SAUCE
5/8 tablespoon Garlic; coarsely chopped
3/8 cup Fresh basil; chopped
One fourth cup Italian parsley; chopped
1 cup Fresh tomatoes; chopped
1/8 cup Olive oil
1 bn Whole scallions; thinly
cut or sliced up
3 Ripe tomatoes at room
temperature; cut into bite
sized pieces

Boil the broccoli for about 5 mintues, until al dentedo not overcook.
Drain, place in large bowls and allow to cool. Pour One half 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 One half 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 timethe 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini