Broccoli Pasta: about Sicily and its influences

Simple and Delicious, one of the most popular pasta dish came from this beautiful vegetables first and after a touch of middle east that you can taste in this classical Sicilian recipe. So many influences in Sicily but in this recipe the Arab one is maybe the most present. A pillar, especially in Palermo area, of Sicilian first dishes, Broccoli pasta is one of the three pasta dishes in the Palermo’s Olimpus together with Sardines Pasta and Anelletti al forno ,

A concentration of taste with few ingredients not easily combined in other Regions of Italy. A fusion recipe tasted in hundreds of years after the big Sicilian/European Food revolution in history: The Arabian invasion around 1.000 DC where a lot of new food was introduced in Europe for the first time.

Let’s Cook!

Often when winter begin and our garden give us first broccoli we use to ONLINE COOKING CLASSES of this recipe, just subscribe to our newsletter to know when.

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  • 400 gr Long Pasta – Bucatini or Spaghetti
  • 1 Broccolo
  • 1 Onion (possible spring onion or shallot)
  • 50 gr Raisins
  • 50 gr Pine nuts
  • 1 tea spoon Tomato Paste
  • 4 Anchovies Filets in olive oil
  • 100 gr Breadcrumb
  • 4/5 TBLSP Extravirgin olive oil
  • Salt

How to make it

Cook the Broccoli in water, some salt and after take it off but preserve the water.

Soak the Raisins for 10 min

In a pan big enough to put the 400 gr spaghetti on it, slightly fry the onion (fine catted) and add on the same pan: raisins, anchovies and pine nuts. Now the little spoon of tomato paste with the cut broccoli. If need just a little bit of water (The water you used before to cook the broccoli)

Now its time to cook the pasta and when is al dente directly with a pasta spoon in to the pan, high flame and stir until it became a cream.

Generous with the breadcrumb (better toasted) to garnish at the end instead of cheese.

Buon appetito!