Alastair Little, Richard Whittington

Pasta Con I Broccoli Ariminati

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This recipe comes from Sicily, which has many Arab references in its cooking, here pine nuts and currants. Traditionally this dish is made with perciatelli, hollow dried noodles, but pretty much any dried pasta will do, including spaghetti.

Ingredients

  • 675 g/ 1½ lb broccoli
  • 1 onion, diced
  • 3

Method

Trim the broccoli and separate it into florets, then blanch these for 2 minutes (in a blanching basket if you have one) in rapidly boiling salted water. Refresh them briefly in cold water and reserve, keeping the cooking water to cook the pasta.

Fry the onion in the oil until golden. Stir in the anchovy, tomato passata and wine, turning up the heat and bubbling hard for 3 minutes. Add t