05 November, 2010

Linguine Grano Duro With Tomato Sauce & Broccoli

It's a spur of the moment dish, free cooking Italian recipe.
Heat olive oil in a pan and put in garlic and anchovies. Be careful not to brown the garlic! It will turn sour and ruin the dish. Go as far as to shut off the stove underneath the pan if it gets to hot. Also don't worry about the anchovies; they will simply melt into the oil and disappear. As soon as the garlic and anchovies start bubbling and release all that amazing flavor, poor in the tomato sauce (that you've made earlier and have ready made). If you don't have the sauce ready made, use a can of crushed tomatoes (good quality) or peeled ones that you will crush in the pan. Turn the heat up and start stirring. Season with salt, pepper, oregano, (basil, for the traditional version), hot pepper finely chopped or dry flakes.
Stir about 10-15 minutes, until the tomatoes don't smell any more as a raw vegetable and the flavor infused olive oil has blended well into the (now reduced) sauce. If it gets too thick, just add some water from the pasta pot that you've set to boil with salt (a good handful). Pasta should boil in a lot of extra water for as long as the package says. Personally, I don't like the "al dente" (to the tooth) feel, although it's the Italian way. I like mine nice and soft.
Chop up some broccoli and ad it to the pan in the last 5 minutes of cooking. Now add the chopped parsley, too.
When the pasta is done, drain it and add the lot to the pan. The sauce in the pan should be a little runny, as the pasta will absorb some extra moisture and "fatten up" with some flavor. Turn on the heat and let rest for no more than 5 minutes after all the pasta is coated well with red sauce.
Serve hot.
"Grano duro" means whole wheat in Italian. I added to the serving in the plate a lot of grated salty white cheese. The standard tradition is Parmesan cheese.

  • 2-3 tbsp. extra virgin olive oil;
  • 2 cloves garlic, crushed;
  • 2-3 anchovy fillets;
  • linguine for two (half a pack);
  • 2-3 cups tomato pasta sauce;
  • half a broccoli;
  • salt, pepper, oregano, parsley, chilly pepper to taste.

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