Summer pasta at its best

I wasn't just blessed with a Mom who can cook...Dad is a rock star in the kitchen, too.  Now that he's feeling better (a new kidney really does wonders for a person) he's been back in there getting his hands dirty.  Lucky us!


This pasta dish makes its way to the table every summer...it's light, refreshing and delicious.  Those of you who are familiar with Sicilian cuisine will recognize these ingredients immediately.  They're typical of the most southern region of Italy, and they're delicious.  


You can eat this as a first course, a main course or a side dish, depending on what else you're serving.  No matter what you choose, it's so satisfying...perfect for a dinner party or a quiet night at home.

Dad's Sicilian Summer Pasta
1 pound perciatelli (sub spaghetti if you like)
1/4 cup extra virgin olive oil
1/2 tin anchovies, finely chopped
1 large onion, chopped
1 head broccoli, cut into florets
1 cup grape tomatoes, halved
1/2 cup pignoli nuts
1 cup raisins, soaked first in water or liquor (rum, vodka)
1/2 (28 oz) can crushed tomatoes

Cook pasta until al dente.  Drain and set aside.  

While pasta is cooking, in a large skillet, melt the anchovies in the oil, then add the onions and let them sweat.  Add the broccoli and cook until soft, followed by tomatoes, pignoli nuts and raisins.

Cook all ingredients for a few minutes, then add crushed tomatoes.  Stir until combined, and simmer for a few minutes.  Add pasta to skillet, combine and cook for a few minutes on low.  Top with grated cheese and serve.

This dish can be served immediately or at room temperature.


Linked to: Mangia Mondays