Italian Style Pasta with Broccoli

Created by Alessandra Schiavinato, this is our winning entry from our Recipe Competition.

Serves 5/6

Preparation time 40 minutes
Cooking time 25 minutes

Ingredients

500g short pasta (penne, preferably) from La Tua Pasta
2 large green broccoli from Turnips
2 onions, sliced
235g pine nuts from Spice Mountain
35g raisins
50g anchovies fillets, halved, cleaned and washed (anchovies in oil from Gastronomica can do also)
1 sachet of saffron from Spice Mountain
1 teaspoon of fennel seeds from Spice Mountain
Extra virgin olive oil from Gastronomica
Salt

Method

Boil the broccoli and drain them before they are completely cooked, putting aside a glass of their water. Cut them into small pieces, saving some florets.

Thinly slice the onions, let them brown in a large pan with some extra virgin olive oil at medium fire.

Add saffron to onions and when they're soft, add raisins, pine nuts, broccoli and fennel seeds and stir together.

In another pan put the anchovies and let them melt in 2 tablespoons of Extra virgin olive oil at medium fire. Then pour them over the broccoli together with the water you previously put aside. Let them cook for another 10 minutes.

Meanwhile, put a large pan of water on to boil and when boiling tip in the pasta (penne) with a generous sprinkling of salt.

Return to the boil and cook the pasta al dente (about 6/7 minutes).

Drain well and pour pasta in the large pan where you have just stirred broccoli and the other ingredients.

Mix all very well and keep on the fire for other another 5 minutes, stirring continually. Serve pasta before it gets cold and enjoy.