Ingredients
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1
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kg
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fresh broccoli florets
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½
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kg
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italian maccheroni
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40
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g
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raisins
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40
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g
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pine nuts
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2
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anchovy fillets
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1
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pinch
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saffron
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1
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onion
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1
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tablespoon
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tomato concentrate
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some
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oil
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some
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salt and pepper
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Posted by Irene on Nov 15, 2010
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Instructions
Cut the broccoli into apricot-sized florets. Fill the large saucepan with water, salt profusely and bring to a boil. Immerse the broccoli and remove them with a sieve when they are cooked but still crunchy. Put them in a covered bowl.
Fry the finely chopped onion in a little olive oil over medium-high heat. Add the chopped anchovies and cook for another minute. Add the tomato concentrate and a glass of the broccoli's cooking water. Mix well and bring to a boil.
Add the raisins and pine nuts and boil for a few more minutes. Add the saffron.
Cook the pasta in the same water as the broccoli.
Mix the broccoli in the sauce, then add the cooked pasta and leave covered for 10 minutes.
Serve with the softest pecorino coarsely grated.
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