Garlic-Broccoli Pasta
16 oz rigatoni pasta
1 package frozen broccoli
4 fresh garlic cloves
2-3 tablespoons of olive oil
1/2 teaspoon celery salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
a pinch (1/4 teaspoon) ground black pepper
a pinch (1/4 teaspoon) ground basil
a pinch of salt
Parmesan cheese
One large iron or non stick frying pan.
Cook your pasta al dente. Strain and set aside. Thaw out the broccoli in the microwave. Make sure you remove all the water and pat it down with paper towels so pick up the excess moisture. Chop the garlic and place it and all the herbs in a mortar and grind until it becomes a paste. The herbs, salt and garlic will look dark. Next add the oil to the frying pan and heat at high, when the oil is hot, add the ingredients from the mortar and lower heat to medium high. Fry the herbs in the soil for about 2 minutes, add then the broccoli and stir together until the broccoli and herbs are well mixed. Slowly add the pasta and stir with wooden spatula. If you see that the oil has been used up, add about 1/2 tablespoon of oil no more. Sautee for about 2-3 minutes no more and remove from heat. Complete by sprinkling Parmesan cheese and serve hot.
Delicious Tomato Sauce for Pastas
30ml (2 Tbspn) good olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 decent sized celery stalks, chopped
2 cloves garlic (or more)
2 x 400g cans Italian Plum Tomatoes
1 sugar lump
1 tsp. sugar
Salt and Black Pepper
A handful of fresh Basil leaves
Heat the oil and gently fry the chopped onion, carrot and celery until softened. Don't allow them to brown. Add the tomatoes with their juice, sugar, salt and freshly ground pepper to taste. Add the garlic last. Cook on a high flame, uncovered, for about 20 minutes, stirring occasionally. After about 10 minutes, add the torn fresh Basil leaves (do not chop Basil as this ruins the flavour). When the sauce is reduced and thick, check the seasoning, and then use a hand blender to puree to a medium thickness. If you have a food mill, it is even better if you pass it through the medium disc. This sauce freezes quite well, and will keep in the fridge for about a week. This quantity feeds about four people, depending on what pasta you use it for. It can be served on penne or spaghetti with just a sprinkling of parmesan, or add a touch of pesto for extra flavour. It can also be used in delicious baked pasta dishes, either by itself or with a meat sauce.
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