"Kathi Jones" > wrote in message
...
>
> "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)

I'll probably try it myself. I just can't add the raisins, though. Got no
use for them.

Garrett