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10
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14
3
2
1
1
1
3
1
1/3
1/3
1/2
1/4
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7
ar
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oz
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oz
oz
cl
T
T
T
T
c
t
t
t
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oz
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Broccoli (1)
-- Sauce
Tomatoes
Onion
Garlic
Basil, fresh (2)
Oregano, fresh
Parsley, flat
Olive Oil
Rosemary sprig
Wine, white
Chili flakes (3)
Salt
Pepper
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Pasta (4)
Cheese, grated
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Prep (20 min)
- Cut BROCCOLI appropriately. If using a stemmy variety keep
stems and florets separate.
- Scald TOMATOES 1 minute in boiling water, quench in cold
water, peel and dice small (or use a 14 ounce can of diced tomatoes).
- Chop ONION fine. Chop GARLIC medium. Mix.
- Chop BASIL, OREGANO and PARSLEY small. Mix.
- Grate some Romano or Parmesan Cheese to serve with.
Run (30 min)
- Steam Broccoli until just tender. If you've kept stems and
florets separate (see above), steam the stems until almost done
before adding the florets. Hold aside.
- Heat Olive Oil and fry Onion mix stirring until
Garlic threatens to show color, then stir in Tomatoes and
Rosemary sprig. Fry stirring until tomatoes are softened and
most liquid has evaporated - but not too dry.
- Stir in Herb mix, then Wine, Chili Flake,
Salt and Pepper. Bring to a boil, cover tightly and
simmer slowly for about 10 minutes, or until Pasta is ready. Mind
the liquid so you end up with a nice light sauce consistency.
- Bring plenty of salted water to a boil and cook Pasta the
usual way.
- When Pasta is a minute from done, stir in Broccoli, just
long enough to be heated through. Drain.
- Serve hot, with sauce over, or Italian style with sauce mixed
in. Provide grated Romano or Parmesan cheese on the side.
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