Pasta riminata / E PL-2

Pasta riminata is a Sicilian name that applies to many pastas that are stirred in the pan. A classic one is pasta cu lu brocculu riminata. It involves cauliflower as the main condiment. For this dish, the cauliflower was left out. It makes for a super fast pasta. The ingredients are a few chopped cloves of garlic, peperoncino, green olives, pitted and chopped, here I used superb small olives fron the Belice Valley in Sicily, some pignoli, some raisins, anchovies paste, toasted Italian bread crumbs, pecorino or Sicilian canestrato, Sicilian Sea salt and a few leaves of basil. Place all except the basil, cheese and bread crumbs in a frying pan large enough to hold the pasta for the riminata, the stirring. Boil water, add the pasta when it boils along with sea salt. When the pasta if halfway cooked, light the pan with the mixure and cook slowly. When the pasta is al dente, drain it and add to the mixure. Raise the heat and stir. Add the toasted bread crumbs and stir for a minute or two. Place on the plates and add cheese and basil that should always be chopped with your fingers and never with a knife as it will darken it.
For this dish - it was initially all for me but I was able to convince my wife who had originally said that she was not hungry, to eat some. We washed it down with a superb North Fork wine called Regina Maris. A chardonnay from Osprey Dominion. Absolutely delicious.