Rigatoni Con Pomodoro E Broccoli
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Rigatoni Con Pomodoro E Broccoli
  Rigatoni    Broccoli    Vegetarian  
Last updated 6/12/2012 1:20:28 AM. Recipe ID 52232. Report a problem with this recipe.
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      Title: Rigatoni con pomodoro e broccoli
 Categories: Vegetarian, Main dish, Ethnic
      Yield: 10 Servings
 
      1 bn Fresh broccoli; cleaned and
           -cut into bite-sized pieces
    3/8 c  Olive oil
           Salt and pepper to taste
           Vegetable oil
      1 lb Rigatoni; preferably Italian

MMMMM---------------------------SAUCE--------------------------------
    5/8 tb Garlic; coarsely chopped
    3/8 c  Fresh basil; chopped
    1/4 c  Italian parsley; chopped
      1 c  Fresh tomatoes; chopped
    1/8 c  Olive oil
      1 bn Whole scallions; thinly
           -sliced
      3    Ripe tomatoes at room
           -temperature; cut into bite-
           -sized pieces
 
   Boil the broccoli for about 5 mintues, until al dente--do not
  overcook. Drain, place in large bowls and allow to cool. Pour 1/2 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 1/2 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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Recipe ID 52232 (Apr 03, 2005)

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