Recipe Archives->Casseroles->Broccoli Macaroni

 
Broccoli and Macaroni
 
1 lb pasta, If using spagetti, break in half
1 head broccoli

1 large can Italian Style Tomatoes
3 peeled and chopped garlic cloves
1 tsp basil
2 tsp oregano
2 tsp parsley
1 tsp salt
1 tsp pepper
 
This is a two pot meal from my grandparents from Sicily:

Cut the broccoli floweretts and some stem into bite size pieces
and put into lar ge pot of cold water.  Put on stove and bring to
boil.

While waiting to boil, put the Italian tomatoes and spices in a
pot.  Cover and cook for 15-20 minutes covered.  This is a basic
Marinara sauce.  You can add any other s pices at this time, even
red wine.

When the broccoli and water starts to boil, pour the pound of
macaroni and cook until desired tenderness.

When macaroni is done, pour out 1/2 the water and add the Marinara
sauce. 

If any is left over, refrigerate.  The next day, you may need to
add water since the macaroni will absorb the water.

Printable version: broccoli-macaroni.txt.