Tuesday, March 23, 2010

Primavera Rigatoni (a touch of spring all year round)

    Pasta lovers and vegetarians, here is a last minute recipe for you, which is both healthy and delicious. All you need are some simple ingredients and fifteen minutes.

250 grams rigatoni or your favorite pasta
3 tablespoons extra virgin oil
1/2 onion finely chopped
1 to 2 garlic cloves finely chopped
1/2 head of broccoli (cut into "fleurettes")
8 small tomatoes (on the vine, for more flavor when they're out of season)
Parmesan cheese

Bring water to boil and salt the water. Do not skimp on the size of the pot nor the water. The pasta likes to swim in plenty of water, instead of small starchy pools. Prior to cooking the pasta, blanch the broccoli and drain into a bowl of ice water. This will maintain the rich green color. Cook the pasta until "a la dente". This will take about 9 minutes. Meanwhile, heat the oil in a pan and add the onion and garlic. Cook until golden for flavor. Do not overcook as the garlic will be bitter. Add the tomatoes, which have been chopped in quarters, and continue cooking. Toss in the broccoli and cook a few minutes to infuse the flavors. Drain the pasta and toss into the pan.
Plate and grate fresh Parmesan cheese. Drizzle with olive oil and serve.

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