SERVES 4 READY in 50 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr Tortiglioni
500 gr broccoli
1 (150 gr) tomato, peeled
1 (140 gr) onion, peeled
4 tablespoon (40 ml) virgin oil
30 gr sultanas
30 gr pine nuts
4 tablespoon sea salt
Salt
DIRECTIONS:
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Start preparing the sauce. Place the sultanas in a bowl and cover with lukewarm water. Leave for 20 minutes, then drain and squeeze.
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Cut the onion in ¾ mm. slices. Heat the oil in a frying pan over a medium-high heat, add the onion slices opened as a ring. Fry gently for 5 minutes adding a good spoon of water to loosen, the stir into the chopped tomato discarding the seeds and crushing it gently with a fork. Season with salt and cook for 10 minutes. Add the sultanas, the pine nuts and set aside.
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Bring to a simmer 4 liters of water in a large pan, salted with sea salt.
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Remove and reserve any broccoli leaves, trim and discard any wooden stern ends, then halve any thick stalks lengthways. Pour the broccoli into the boiled salted water and let simmer. Add the tortiglioni and cook according to the instructions.
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When the tortiglioni is half cooked, start re-heatig the sauce pan, then loosen with a splash of cooking water and leave to bubble away for 6 minutes over a medium heat. Drain the pasta and broccoli, stir into the sauce pan, toss well for 1 minute.
Your tortiglioni are ready!
!!!! IDEA !!!!
Add 4 archovy fillets together with the onion, crushing them with a fork.
Do you want it a little spicy? Add ½ teaspoon of dried red chilli pepper when you add the pasta
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