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    Jan 2006
    Raleigh, North Carolina
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    Default Rigatoni with Broccoli and Cauliflower Sauce

    Rigatoni with Broccoli and Cauliflower Sauce
    16 oz frozen cut broccoli
    salt, to taste
    10 oz frozen cauliflower florets
    1 pkg rigatoni
    1/3 cup olive oil
    2 garlic cloves, finely chopped
    1 can anchovy fillets
    pinch crushed red pepper flakes
    Bring 5 quarts of water to a rapid boil and add 2 tbs of salt, the broccoli, cauliflower florets, and rigatoni. Stir occasionally to prevent the pasta from sticking together. Meanwhile, gently heat the olive oil, garlic, anchovy fillets, including their packing oil, and pepper flakes in a large, wide skillet. The anchovies will dissolve completely in the olive oil, forming the sauce. When the pasta is al dente, drain it, reserving some of the cooking water. Transfer the pasta and veggies to the anchovy sauce and toss everything together well. If necessary, add a little of the cooking water to moisten the sauce. Serve immediately. 4 servings = about 620 calories.

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