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Rigatoni




Source of Recipe


The-Vegetable-Patch


Recipe Introduction


Rigatoni with Broccoli, Garlic, Anchovies, Lemon, Pinenuts and Toasted Breadcrumbs



This recipe is inspired by dish from Sardinia. If you are looking for a
perfect vegetable dish to accompany a simple broiled chicken or fish, omit the pasta and this could be the one.




List of Ingredients





Serves 4

Ingredients

1 small loaf French or Italian Bread
1/2 pound rigatoni
4 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons anchovy, chopped fine
4 cups florets, parboiled until tender, refreshed
2 teaspoons grated lemon zest with a little juice
2 tablespoons toasted pinenuts
salt and freshly ground black pepper to taste



Recipe



Cooking Instructions:

Preheat oven to 350 degrees F.

Cut the crusts off a small loaf of Italian or French bread and discard.
Cut the bread into large cubes. Pulse in a food processor until you have
largish crumbs.

Arrange crumbs on a baking sheet. Sprinkle with salt and pepper. Drizzle
with a bit of olive oil and bake for 15 minutes, stirring them
occasionally so that they color evenly.

Bring a large pot of salted water up to a boil. Drop in the rigatoni.
While the pasta cooks, heat the olive oil in a very large sauté pan. Warm
the garlic and anchovy for about two minutes, over low heat. Add the
broccoli and warm through. Add the lemon zest, toasted pinenuts and toss well.

Toss with the cooked pasta, season with salt and pepper and sprinkle
lavishly with toasted bread crumbs.