The vibrant flavors of Sicily, tomatoes, pasta and garlic inspired this quick and easy dinner.
Perciatelli — a long, hollow pasta — adds texture and flavor.
Serve with a washed, ready-to-eat Italian-style salad. Warm Italian bread and a glass of red wine- pinot noir or merlot are good; choices — will enhance the flavors of Sicily in this quick meal for two.
▪ Ziti or other short cut pasta can be substituted for perciatelli.
▪ Parmesan cheese can be used instead of pecorino cheese.
▪ A quick way to chop basil is to snip the leaves with a scissors.
▪ Start pasta sauce.
▪ Place water for pasta on to boil.
▪ Cook pasta.
▪ Complete the dish.
Here are the ingredients you'll need for tonight’s Dinner in Minutes.
1/2 pound broccoli florets, 1 bunch fresh basil, 1 bag washed, ready-to-eat Italian-style salad, 1 tin anchovy fillets, 1 large tomato, 1 box raisins, 1 container pine nuts, 1/2 pound perciatelli and 1 small piece Parmesan cheese
Staples: olive oil, onion, minced garlic, salt and black peppercorns.
PERCIATELLI WITH BROCCOLI
1/2 pound broccoli florets (about 3 1/2 cups)
1 teaspoon olive oil
1/2 cup sliced onion
2 anchovy fillets
1 teaspoon minced garlic
2 cup drained, no-salt-added diced tomatoes
Salt and freshly ground black pepper
2 tablespoons raisins
2 tablespoons pine nuts
1/2 pound perciatelli
2 tablespoons chopped basil
2 tablespoons grated Parmesan cheese
Microwave the broccoli on high 3 minutes. Set aside. Heat oil in a nonstick skillet and add the onion. Saute 5 minutes. Add the anchovies and garlic and saute until the anchovies dissolve into a paste, about 2 minutes. Add the tomatoes and salt and pepper to taste. Cover and simmer 15 minutes. Add the raisins, pine nuts and broccoli and simmer 5 more minutes. Meanwhile, bring a large pot of water to a boil. Add the perciatelli and bring back to a boil. Cook 9 minutes or until the pasta is cooked, but firm. Drain and place in a large bowl. Spoon the sauce on top. Add the basil and toss well. Sprinkle cheese on top. Makes 2 servings.