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.
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n Ziti or other short cut pasta can be substituted for perciatelli.
n Parmesan cheese can be used instead of pecorino cheese.
n A quick way to chop basil is to snip the leaves with a scissors.
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.
Toss well. Sprinkle cheese on top.
Makes 2 servings.
Per serving: 626 calories (15 percent from fat), 10.2 g fat (2.3 g saturated, 3.9 g monounsaturated), 7 mg cholesterol, 24.7 g protein, 112.9 g carbohydrates, 7.6 g fiber, 290 mg sodium.
Linda Gassenheimer, is the author, most recently, of "Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals" and "Fast and Flavorful: Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys."