Sicilian Pasta with Broccoli

This is a sensational recipe marrying classic Italian technique with North African influences. A complete hit especially after a hard day's work.

In case you're wondering, the anchovies are critical.

A couple of points of note:

You should unambiguously see the medieval influence by the presence of the raisins. You can also see the influence of the New World via the tomato. Of course, the North African influence should be obvious.

Ingredients

1 large onion (finely diced)
4 anchovies
1/4 cup raisins
1/8 cup pine nuts
1 large broccoli (cut into small florets)
2 tbsp tomato paste (homemade)
1 large pinch saffron
salt and pepper
olive oil

shaved pecorino (or parmigiano-reggiano)

1 cup penne.

Recipe

Fry the onion at a medium-low heat until soffrito. Add the anchovies and fry for about another minute. Add the tomato paste, fry for a bit, and add some water along with the raisins and pine nuts, salt and pepper to taste.

Add the broccoli and cook until slightly under done. The saffron should go in towards the very end otherwise its delicate fragrance will disappear.

Meanwhile, cook the pasta slightly under al dente, and add it to the sauce. Heat, and serve.

The pasta should be thoroughly covered with the delicate saffron sauce, and will be tinged golden because of it.

Shave a modest amount of cheese over each serving. The dish has a really delicate taste where all flavors are key partners so be careful not to overwhelm.

Harmony is key!