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How to Make Pasta "Ro Malu Tempu" - A Step-by-Step Guide

Are you in the mood for a delicious and comforting pasta dish that will transport your taste buds to Italy? Look no further than Pasta "Ro Malu Tempu," a classic Sicilian recipe that is sure to become a favorite in your household. This dish is a perfect blend of flavorful ingredients and simple cooking techniques, resulting in a dish that is both elegant and comforting at the same time.

The name "Ro Malu Tempu" translates to "in bad weather" in Sicilian, and this dish is often enjoyed...

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Ingredients

  • 2 tablespoons raisins
  • 1 (12 ounce) package rigatoni pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 anchovy fillets
  • 2 tablespoons minced onion
  • 1 clove garlic, minced
  • 1 head broccoli, separated into florets
  • 4 saffron threads
  • 2 tablespoons pine nuts
  • 1 pinch ground cinnamon
  • ¼ cup toasted bread crumbs
  • 1 teaspoon red pepper flakes
  • 2 tablespoons toasted bread crumbs
  • ½ teaspoon freshly ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Soak raisins in warm water for 10 minutes; drain and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
  • At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
  • Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
  • Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

    • Nutrition

    516 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 3mg
    • Sodium: 251mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 17g
    • Vitamin C: 68mg
    • Calcium: 92mg
    • Iron: 4mg
    • Potassium: 532mg

    Categories

    Appetizer recipes
    Main recipes
    Side recipes
    Pasta recipes
    Italian recipes