Rigatoni Con Pomodoro E Broccoli Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 bunch: Fresh broccoli, cleaned and cut into bite-sized pieces
3/8 cup: Olive oil,
Salt and pepper to taste,
Vegetable oil,
1 lbs: Rigatoni, preferably Italian
SAUCE
5/8 tbsp: Garlic, coarsely chopped
3/8 cup: Fresh basil, chopped
1/4 cup: Italian parsley, chopped
1 cup: Fresh tomatoes, chopped
1/8 cup: Olive oil,
1 bunch: Whole scallions, thinly sliced
3: Ripe tomatoes at room temperature, cut into bite- sized pieces
Directions:
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 (its 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
Source from luhu.jp
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 (its 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
Source from luhu.jp