When I saw this recipe and read the word 'Bake' I assumed it was going to be placed in the oven for the final crisping, but this is not that kind of pasta bake. Its made in a wide pan, a lot of turning of the ingredients so that the distinct flavours can be evenly distributed and the vegetables well coated. The breadcrumbs are crisp giving the effect you would get if it was baked in the oven. Its very filling.
It the kind of grub you can eat easily in front of the TV, but you don't want to sit in front of the TV eating. Sit at a table with a loved one, family or friends and make conversation. Its so much better than slouching over a plate.
Macaroni Bake with Broccoli, sun-dried tomatoes and capers
Serves 2 - 4
250g macaroni or penne pasta
4 tablespoons olive oil
100g dried bread crumbs
2 fat cloves of garlic, sliced
Broccoli head, steamed
50g sun-dried tomato in oil, chopped
1 -2 tablespoons capers
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
In a large pot of boiling, salted water, cook the pasta according to the packet instructions until al dente.
In a large skillet, warm 2 tablespoons of oil over low heat. Stir in the bread crumbs. Cook, stirring until golden brown. Add the garlic, Saute for a minute before adding the broccoli, tomatoes and capers. Stir and cook until heated well. Season with salt and pepper.
Drain the pasta and add to the pan. Stir in the remaining olive oil, parsley and basil. Mix well. Serve warm.
Adapted from Food for the Spirit