Brigands' Pasta
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Brigands' Pasta
  Pasta  
Last updated 6/12/2012 1:10:31 AM. Recipe ID 37768. Report a problem with this recipe.
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      Title: Brigands' pasta
 Categories: Pasta
      Yield: 4 Servings
 
  2 3/4 lb Broccoli; trimmed
      1 c  Olive oil
      5    Cloves garlic;
           -flattened/peeled
      4 lb Tomatoes; peeled, seeded and
           -coarsely chopped
           Salt
      1 c  Raisins
      1 c  Pine nuts
      1 pk Penne or other short tubular
           -pasta
      1 lb Rotelle or fusilli pasta
      1 c  Whole Italian parsley;
           -loosely packe
 
  Cut broccoli florets into 1 x 1/2 inch pieces. Peel broccoli stems
  and cut into 1/2 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.




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Recipe ID 37768 (Apr 03, 2005)

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