Pasta Con I Broccoli Ariminati


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.


  • 675 g/ 1½ lb broccoli
  • 1 onion, diced
  • 3 tbsp olive oil
  • 4 tinned anchovy fillets, chopped
  • 125 ml/ 4 fl oz tomato passata
  • 1 glass of dry white wine
  • 3 tbsp pine nuts
  • 3 tbsp currants
  • salt and pepper
  • 350 g/ 12 oz pasta


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 the broccoli florets, pine nuts and currants. Season with salt and pepper, lower the heat and simmer for 2–3 minutes. Keep warm.

Cook the pasta until just cooked. If using spaghetti, taste after 8 minutes. It should still have some bite, that is, al dente. Drain, return to the pan and toss with the sauce before serving.