Post by lesley on Oct 26, 2014 15:03:37 GMT
150g (5oz) broccoli
50g (2oz) sultanas/raisins
300-350g (10-12oz) spaghetti, linguine, or other long pasta
2 garlic cloves
125ml (4 fl oz) extra-virgin olive oil
75g (3oz) white breadcrumbs
25g (1oz) pine nuts
10ml (2 tsp) anchovy paste
45ml (3tbsp) chopped fresh parsley
cayenne pepper, to taste
1. Bring about 600ml (1 pint) to water to boil. Break the broccoli into small florets, cutting the stems into pieces about the same size; put in a saucepan. Put the sultanas in a bowl, pour on a little of the boiling water and leave to soak. Pour the rest of the boiling water over the broccoli, bring to the boil and simmer for 30 seconds; drain.
2. Cook the pasta in salted water until 'al dente'.
3. Peel and finely chop the garlic. Heat the oil in a frying pan and add the breadcrumbs. Fry, stirring until they begin to crisp, hen add the garlic and the pine nuts. Continue to fry, stirring, until the pine nuts begin to colour, then add the broccoli. Stir over the heat until the broccoli is thoroughly hot.
4. Drain the pasta, but save 1 tbsp of the cooking water in the cooking pot. Stir the anchovy paste and drained sultanas into this liquid, then tip the pasta back in. Toss with a generous grinding of black pepper and half of the chopped parsley. Transfer to a heated serving bowl.
5. Mix the remaining parsley into the crumb mixture and sprinkle it over the pasta. Sprinkle with cayenne pepper and toss it at the table.
Serves 4-6. Approx 650-450 calories per serving.
Eat with gusto!
50g (2oz) sultanas/raisins
300-350g (10-12oz) spaghetti, linguine, or other long pasta
2 garlic cloves
125ml (4 fl oz) extra-virgin olive oil
75g (3oz) white breadcrumbs
25g (1oz) pine nuts
10ml (2 tsp) anchovy paste
45ml (3tbsp) chopped fresh parsley
cayenne pepper, to taste
1. Bring about 600ml (1 pint) to water to boil. Break the broccoli into small florets, cutting the stems into pieces about the same size; put in a saucepan. Put the sultanas in a bowl, pour on a little of the boiling water and leave to soak. Pour the rest of the boiling water over the broccoli, bring to the boil and simmer for 30 seconds; drain.
2. Cook the pasta in salted water until 'al dente'.
3. Peel and finely chop the garlic. Heat the oil in a frying pan and add the breadcrumbs. Fry, stirring until they begin to crisp, hen add the garlic and the pine nuts. Continue to fry, stirring, until the pine nuts begin to colour, then add the broccoli. Stir over the heat until the broccoli is thoroughly hot.
4. Drain the pasta, but save 1 tbsp of the cooking water in the cooking pot. Stir the anchovy paste and drained sultanas into this liquid, then tip the pasta back in. Toss with a generous grinding of black pepper and half of the chopped parsley. Transfer to a heated serving bowl.
5. Mix the remaining parsley into the crumb mixture and sprinkle it over the pasta. Sprinkle with cayenne pepper and toss it at the table.
Serves 4-6. Approx 650-450 calories per serving.
Eat with gusto!
