not exactly mac and cheese. . .

This is a dish that I make when I can't think of anything else to prepare (i.e., pretty frequently). I've also made it with chopped spinach and haricots verts. It just depends on what I have in the kitchen. This is a good side dish, but if you're as poor as I am, you might enjoy it as a meal.

By the way, I found another recipe for sofrito. Hopefully I'll get to test it before the holidays. If it's any good, I'll share it.





2 c cooked tortellone or tortellini (personally I think tortellini work better, and I like a mix of cheese, mushroom, and/or pesto)
1 1/2 c steamed broccoli florets
1 handful halved grape tomatoes
5 anchovies, blotted and chopped (I would use only 4 if you use the dried tortellini, which tend to be more salty)
1 clove garlic, minced
1 tbsp evoo
Fresh lemon juice to taste
Dried rosemary to taste

Sautee the garlic lightly in a teaspoon of evoo. Add pasta and broccoli and toss. Transfer quickly (do not leave the ingredients in the pan for more than 45 seconds--molto importante!) to a large glass bowl. Sprinkle rosemary, 1 tsp evoo, and lemon juice on the mixture and toss. Add tomatoes and anchovies. Toss. Serve at room temperature or slightly chilled.