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"gfulton" > wrote in message
...
>
> Thanks, Judith.
>
> Garrett

Still haven't found all your requirements, so I took those ingredients into
the kitchen for lunch and made one up that I like quite well. It was 30
minutes from entering the kitchen to drying the dishes. Can't argue with
that.
You know to break up the tomatoes, I am sure. This isn't a traditional
Sicilian recipe, but is based on the traditions of Sicilian cookery.

Pasta ispirata da Sicilia

For 4

1 Pound hard wheat tubular shaped pasta (penne, mezzo maniche, elbows, etc.

6 quarts or more boiling water salted with a small fist of coarse salt

good olive oil
2 cloves of garlic, minced
1/2 cup minced celery including leaves
2 small hot red dried peppers ( a smallish pinch if you use crushed flakes
of pepper)
1 14-ounce tin or a pint of home canned tomatoes
a tight fistful of torn basil leaves or marjoram leaves
+- 2 good Tbsp. of raisins
+- 2 Tbsp. of pinenuts, toasted in a dry frying pan
generous amount of freshly grated parmigiano or pecorino cheese

Put the water on to boil.

Heat the olive oil in a medium sized pan and over lowish heat sauté the
celery, the pepper and garlic until the garlic is very slightly golden.,
then add the tomatoes and a two finger pinch of salt.

Salt the water when it is boiling hard, then throw in the pasta and stir it
up.

Add the marjoram (or basil)

After about 8 minutes, add the raisins. In 2 more minutes, take the pan off
the heat.

The pasta should be done now, so drain it and put it back into the pot and
add the sauce. Taste for salt and correct. Mix well, then add the pinenuts
and stir. Serve immediately, smoking hot, with the cheese/

It's best for most people to try to find and remove the hot peppers before
mixing in the pasta, but if you like climbing the Matterhorn without a rope,
don't bother and hope it is you that finds them.
http://dirtpusher.blogspot.com/