Best Pasta Ro Malu Tempu Recipes

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PASTA "RO MALU TEMPU"



Pasta

This peasant dish from Sicily translates to "pasta when the weather is bad". It is what fishermen made when the weather conditions didn't allow them to fish. Besides broccoli and pasta, it uses common ingredients found in every Sicilian kitchen such as pine nuts, raisins, bread crumbs, anchovies, and saffron.

Provided by Buckwheat Queen

Categories     Italian Main Dishes

Time 45m

Yield 4

Number Of Ingredients 14

2 tablespoons raisins
1 (12 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil, divided
4 anchovies anchovy fillets
2 tablespoons minced onion
1 clove garlic, minced
1 head broccoli, separated into florets
4 threads saffron threads
2 tablespoons pine nuts
1 pinch ground cinnamon
¼ cup toasted bread crumbs
1 teaspoon red pepper flakes
2 tablespoons toasted bread crumbs
½ teaspoon freshly ground black pepper

Steps:

  • Soak raisins in warm water for 10 minutes; drain and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
  • At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
  • Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
  • Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

Nutrition Facts : Calories 516 calories, Carbohydrate 80.3 g, Cholesterol 3.4 mg, Fat 15.6 g, Fiber 6.2 g, Protein 17.3 g, SaturatedFat 2.5 g, Sodium 251.1 mg, Sugar 8.2 g

PASTA CON BROCCOLI



Pasta Con Broccoli image

This is a fresh pasta dish, best served immediately after cooking.

Provided by Phyllis Zeleny

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 2

Number Of Ingredients 10

4 ounces dry fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
½ teaspoon minced garlic
½ cup broccoli florets
¼ cup fresh sliced mushrooms
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
  • Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Nutrition Facts : Calories 748.7 calories, Carbohydrate 47.1 g, Cholesterol 198 mg, Fat 58.4 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 35.9 g, Sodium 287.8 mg, Sugar 3.2 g

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)



Pasta with Broccoli Rabe (Cima di Rapa) image

This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
1 (12 ounce) box gluten-free tortiglioni pasta
2 tablespoons extra-virgin olive oil, divided
3 anchovies
1 clove garlic, crushed
2 pounds broccoli rabe, stemmed and cut into large pieces
1 ½ cups toasted plain gluten-free bread crumbs, divided
1 cup grated Pecorino Siciliano cheese, divided
1 tablespoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
  • Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g

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