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Spicy Broccoli Raab and Gemelli

Sicilians’ taste for spicy sauces comes from Arab influences, notes Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily.

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Sicilians’ taste for spicy sauces comes from Arab influences, notes Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily.

Servings
6

Ingredients

  • 8 oz. gemelli pasta
  • 1 small bunch broccoli raab, cut into 2-inch pieces (6 cups)
  • 1 15.5-oz. can chickpeas, rinsed and drained
  • 3 Tbs. olive oil
  • 1/3 cup dried currants or golden raisins
  • 4 cloves garlic, minced (4 tsp.)
  • 1/4 tsp. red pepper flakes
  • 1/3 cup shelled roasted pistachios, coarsely chopped
  • 2 Tbs. Marsala wine, optional

Preparation

1. Cook gemelli according to package directions until al dente.

2. Blanch broccoli raab in pot of boiling salted water 2 minutes. Drain.

3. Heat large skillet over medium-high heat. Add chickpeas and oil, and cook 2 minutes, or until chickpeas start to pop. Add currants, garlic, red pepper flakes, and broccoli raab; cook 3 to 4 minutes, or until broccoli raab is tender.

4. Drain gemelli, and transfer to serving bowl. Add broccoli raab mixture, pistachios, and Marsala wine (if using).

Nutrition Information

  • Calories 339
  • Carbohydrate Content 49 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 7 g
  • Protein Content 12 g
  • Saturated Fat Content 2 g
  • Sodium Content 197 mg
  • Sugar Content 9 g