Penne con Broccoli (Pasta with broccoli)

 

                    This Sicilian recipe, one of the more elaborate variations on the them, offers a vibrant range of flavors.

                Although Pecorino cheese is the traditional choice for this dish, any hard, salty, grating cheese, such as Parmesan, can be substituted.

Serves 4

• 2 canned or bottled anchovy fillets
• 60 gr golden raisins (sultanas)
• 500 gr broccoli florets
• 90 ml olive oil
• 1 small onion, sliced
• 1 garlic clove, finely chopped
• 375 ml canned plum (Roma) tomatoes, chopped
• 2 ml salt
• 2 ml freshly ground black pepper
• 30 gr lightly toasted pine nuts
• 375 gr penne
• 15 ml chopped basil leaves
• 60 gr grated Pecorino cheese

1. Soak the anchovies in a little milk for about 1 hour to reduce the saltiness ; while the anchovies soak, cover the raisins with a little hot water  and allow to stand 15 minutes.
2. Drain the anchovies and pat dry ; chop them coarsely and set aside.
3. Cook the broccoliin lightly salted boiling water until just tender ; drain well and set aside.
4. Heat 60 ml of the oil in a large saucepan and cook the onion and garlic until softened ; add the tomatoes to the onion in the pan.
5. Cover the pan and simmer gently.
6. Heat the remaining oil in a small pan over low heat, add the anchovies and crush to form a smooth paste ; stir into the tomato mixture.
7. Add the salt and pepper, adjusting quantities to taste, then add the drained raisins and the pine nuts, and stir until well blended.
8. Add the broccoli and stir gently through the sauce ; remove from the heat and keep warm.
9. Meanwhile, cook the penne in boiling salted water until al dente, then drain and place in a deep serving dish.
10. Add the broccoli mixture to the dish containing the pasta ; sprinkle on the shredded basil and the grated Pecorino.
11. Serve very hot.

BON APPÉTIT