Pasta with Broccoli in Shallow pan

Pasta con I Broccoli in Tegame

Bucatini with cauliflower, anchovies, raisins, pine nuts and saffron, topped with toasted breadcrumbs.

4 servings

Easy

Sicily

EasySicily

Pasta with broccoli in shallow pan it's a first course with a soft and tasty dressing, suitable for a substantial and contrasting lunch. The sweetness of the cauliflower and theraisins meets the saltiness of the anchovies, while the pine nuts add a fragrant note and the toasted breadcrumbs complete each bite with a pleasant crunch. Saffron contributes the color and aroma of the base, which envelops the bucatini during the final cooking in the shallow panThe technique enhances the cauliflower's boiling water, which is also used to cook the pasta and dissolve the saffron, thus maintaining the consistency and intensity of the sauce. The recipe is considered a Sicilian dish and originated as a variation on pasta with sardines, inspired by the use of salted anchovies. A baked version is also available, with a breadcrumb-topped gratin.

Instructions

Voice reading

10 steps · natural Italian voice

Soften theraisins

Immerse theraisins in warm water and let it soften. Once it's swollen and tender, drain it carefully and squeeze it lightly, removing excess water without breaking it.

Boil the cauliflower

Divide the cauliflower into florets, wash it and boil it in salted water until cooked. al denteIt should be fork-tender but still firm. Drain, reserve the cooking water, and keep it warm for the pasta.

Wilt the onion

Finely slice the white onion and let it wilt in a shallow pan with extra virgin olive oil. Keep the heat moderate and cook until soft and translucent, avoiding browning or burning.

Prepare the dressing

Dissolve the anchovy fillets in a little oil, then add them to the wilted onion. Add theraisins drained and pine nuts; mix until the mixture it is well distributed and fragrant, without letting the pine nuts take on an excessively dark color.

Add the cauliflower

Mash the cauliflower directly into the shallow pan, working it with a wooden spoonMix it with the onion base, anchovy, raisins and pine nuts until you obtain a soft and smooth dressing.

Add the saffron

Dissolve the saffron in a ladle of the hot cauliflower cooking water and pour it into the shallow pan. Season with salt to taste and pepper, then let it flavour for a few minutes over low heat: the dressing should be thick but creamy.

Cook and vigorously stir the pasta

5 min

Boiled i bucatini in the cauliflower water and drain them al dente. Transfer them into the shallow pan of the seasoning and mix them together over low heat for five minutes, stirring until the pasta absorbs the seasoning and is evenly flavored.

Toast the breadcrumbs

2 min

Lightly grease a skilletAdd the breadcrumbs and toast them for about two minutes. Stir constantly until they turn golden brown and smell fragrant, but don't let them burn.

Complete and serve

Divide the pasta among the plates, top with the toasted breadcrumbs, and let it rest for a few minutes. Serve hot, while the sauce is still soft and the crunchy breadcrumbs are well-distinguished.

Prepare the baked version

35 min

For the baked version, drain the pasta much more al dente and season it. Transfer it to a baking pan greased and dusted with breadcrumbs, level the surface and complete with more breadcrumbs. Cook in preheated oven at (356°F) 180°C for about 35 minutes, until the surface is golden.

Chef's Tips

The editorial team recommends cooking the pasta in the cauliflower water and transferring it to the shallow pan Very al dente, so it will absorb the seasoning without losing consistency during mixing.