Tuesday, February 17, 2009
"Perfect for a light supper on a hot summer evening. Serve with a crisp green salad."
12 oz. pasta (fettuccine, linguine, or other)
1/2 t. salt (for boiling pasta - additional salt to season tomatoes and broccoli is optional)
1 lb. broccoli
3 large garlic cloves, finely chopped
1/4 t. dried red pepper flakes, or a pinch of cayenne
2 T. pine nuts
1 T. olive oil
1 28-oz. can chopped tomatoes(can be pulsed in blender to eliminate chunks)
• Begin heating water for pasta in a large kettle. When water is boiling add the pasta, along with the salt, and cook until just tender. Drain.
• Break or cut broccoli into florets, and slice stems into rounds. Steam over boiling water until just tender, about 3 minutes. Set aside.
• Saute garlic, red pepper flakes, and pine nuts in olive oil in a large skillet for 1 minute, then add tomatoes and cook over medium heat 5 to 10 minutes. Stir in the cooked broccoli. Season with salt as needed.
• Serve over cooked pasta.
• Serves 4.