"Judith Umbria" > wrote in message
...
>
>
> --
> "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

raisins? Raisins! Now, isn't that interesting. (and very
different)..........I'm going to try this ricipe.....

Kathi

(snip)