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!
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INGRIEDIENTS
- 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!