Brigands' Pasta Recipe

• 2 3/4 lb Broccoli, trimmed
• 1 c. Extra virgin olive oil
• 5 x Cloves garlic, flattened/peeled
• 4 lb Tomatoes, peeled, seeded and coarsely minced Salt
• 1 c. Raisins
• 1 c. Pine nuts
• 1 pkt Penne or possibly other short tubular pasta
• 1 lb Rotelle or possibly fusilli pasta
• 1 c. Whole Italian parsley, loosely packe

1. Cut broccoli florets into 1 x 1/2 inch pcs.
2. Peel broccoli stems and cut into 1/2 inch pcs.
3. Cook broccoli in large pan of boiling salted water till just tender, 5 to 7 min.
4. Drain; plunge in ice water to cold.
5. Drain and pat dry.
6. Combine oil and garlic in heavy large skillet over low heat.
7. Cook till garlic is golden, about 4 min.
8. throw away garlic.
9. Add in tomatoes and salt to skillet, increase heat to medium low and cook 10 min, stirring occasionally.
10. Add in raisins and pine nuts and cook 5 min, stirring occasionally.
11. Add in broccoli and mix till heated through.
12. Meanwhile, cook penne and rotelle in separate large saucepans of boiling salted water till just tender but hard to bite.
13. Drain well.
14. Combine in large heated bowl.
15. Fold in sauce and parsley.
16. Serve pasta immediately.

broccoli, extra virgin olive oil, garlic, tomatoes, raisins, nuts, pasta, rotelle, italian parsley

Taken from cookeatshare.com/recipes/brigands-pasta-92282 (may not work)