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Bucatini with Broccoli
Italy - Calabria
  -   Bucatini con Broccoli alla Calabrese
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
55 min  
Prep
Pasta with broccoli is popular in Italy, and made this way is particularly popular in Calabria. this recipe can be a main course for 2 or a pasta course for 4.






10
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1-1/2
1
1
2
2
1/3
1/4
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8
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oz
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#
cl
T
T
T
t
t
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oz
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Broccoli (1)
-- Sauce
Tomatoes, ripe
Garlic
Raisins
Pine Nuts (2)
Olive Oil, ExtV
Salt
Pepper
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Bucatini (3)
-- Garnish
Parsley, flat
Prep   (30 min - 25 min work)
  1. Set RAISINS soaking in warm water - they'll need at least 1/2 hour.
  2. Cut BROCCOLI into smallish florets. If you wish to use tender parts of stems (from about where the branches start on up) they can be cut into lengthwise slivers.
  3. Steam Broccoli Florets until just tender, about 6 minutes. Set aside.
  4. Peel TOMATOES, slice about 1/4 inch thick and cut slices into strips.
  5. Crush GARLIC and chop fine.
  6. Chop soaked Raisins and PINE NUTS, medium. Mix.
  7. Chop PARSLEY for garnish.
Run   (25 min)
  1. Heat Olive Oil and fry Garlic until it is a light golden color, then stir in Tomatoes. Simmer 15 minutes, stirring now and then.
  2. Stir in Raisin mix and simmer another 5 minutes, covered or uncovered as needed to achieve a light sauce consistency.
  3. Bring plenty of salted water to a boil and cook Pasta the usual way - but when it's just a minute from al dente stir in the Broccoli to reheat. Drain.
  4. Use tongs to load plates with Pasta, distributing Broccoli with it. Spoon Sauce over it, garnish with Parsley and serve (see Note-4).
NOTES:
  1. Broccoli:   Weight is for florets cut for this recipe, since the yield from whole heads varies so much. In Italy they boil the broccoli in the water the pasta will be boiled in, but in California we prefer steaming (less nutrition lost). Left over steaming water can go in the pasta pot. For details see our Broccoli page.
  2. Pine Nuts:   Pine nuts can most easily be found in markets serving an Italian community, or at Trader Joe's, but also often in markets serving Korean communities. If you don't have them, raw pistachios are the best substitute, with chopped raw cashews next. Almonds don't work well at all.
  3. Bucatini:   This is the traditional pasta used in Calabria. It looks like thick spaghetti, but has a hollow center.
  4. Service:   In Italy they would be more likely to pour the sauce in with the pasta and broccoli, stir it up and serve sprinkled with parsley.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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