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Name: Brigands Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pk Penne or other short tubular; 5 Cloves garlic;; 1 c olive oil; Salt; 1 c Whole Italian parsley;; 1 c Pine nuts; 4 lb Tomatoes; peeled, seeded and; 1 c Raisins; 1 lb Rotelle or fusilli pasta; 2 3/4 lb Broccoli; trimmed

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INGREDIENTS

1 pk Penne or other short tubular
5 Cloves garlic;
1 c olive oil
Salt
1 c Whole Italian parsley;
1 c Pine nuts
4 lb Tomatoes; peeled, seeded and
1 c Raisins
1 lb Rotelle or fusilli pasta
2 3/4 lb Broccoli; trimmed

Servings

INSTRUCTIONS

Cut broccoli florets into 1 x 1/2 inch pieces. Peel broccoli stems and cut into 1/2 inch pieces. Cook broccoli in large pan of boiling salted water until just tender, 5 to 7 minutes. Drain; plunge in ice water to cool. Drain and pat dry. Combine oil and garlic in heavy large skillet over low heat. Cook until garlic is golden brown, about 4 minutes. discard garlic. Add tomatoes and salt to skillet, increase heat to medium low and cook 10 minutes, stirring occasionally. Add raisins and pine nuts and cook 5 minutes, stirring occasionally. Add broccoli and mix until heated through. Meanwhile, cook penne and rotelle in separate large saucepans of boiling salted water until just tender but firm to bite. Drain well. Combine in large heated bowl. Mix in sauce and parsley. Serve pasta immediately. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 10, 1998

NOTES

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Brigands Pasta

1 pk Penne or other short tubular
5 Cloves garlic;
1 c olive oil
 Salt
1 c Whole Italian parsley;
1 c Pine nuts
4 lb Tomatoes; peeled, seeded and
1 c Raisins
1 lb Rotelle or fusilli pasta
2 3/4 lb Broccoli; trimmed

Cut broccoli florets into 1 x 1/2 inch pieces. Peel broccoli stems and cut  into 1/2 inch pieces. Cook broccoli in large pan of boiling salted water  until just tender, 5 to 7 minutes. Drain; plunge in ice water to cool.  Drain and pat dry.    Combine oil and garlic in heavy large skillet over low heat. Cook until  garlic is golden brown, about 4 minutes. discard garlic. Add tomatoes and  salt to skillet, increase heat to medium low and cook 10 minutes, stirring  occasionally. Add raisins and pine nuts and cook 5 minutes, stirring  occasionally. Add broccoli and mix until heated through.    Meanwhile, cook penne and rotelle in separate large saucepans of boiling  salted water until just tender but firm to bite. Drain well. Combine in  large heated bowl. Mix in sauce and parsley. Serve pasta immediately.    busted by sooz    Recipe by: Key Gourmet    Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on  Mar 10, 1998

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Nutrition

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Serving Size: 1 Serving (1009g)
Recipe Makes: 4 Servings

Calories: 593
Calories from Fat: 333 (56%)

Amt Per Serving		% DV

	Total Fat 37g	49 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 13g
Cholesterol 0mg		0 %
Sodium 10.1mg		0 %
Potassium 820.8mg		22 %
Total Carbohydrate 69.8g		21 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 65.5g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 593

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