- 1 medium Romanesco broccoli
- 300 g spaghetti
- 25 g pine nuts
- 25 g golden raisins
- 1 package saffron (0.1 g), dissolved in 2 Tbsp hot water
- 1 small onion
- 2 anchovies fillet in salt & oil
- salt and pepper to taste
- 4 Tbsp e.v.o. oil
- cooking pasta water as needed
- 50 g breadcrumbs, toasted
- Clean and wash the Romanesco broccoli, then cut into florets and boil them in salted water for about 5-6 minutes. Take out with a colander and set aside. Keep the cooking water, which you will use to cook the spaghetti.
- Soften the raisins and pine nuts in lukewarm water, then drain and set aside.
- Mince the onion and fry in a pan over medium heat. As soon as the onion is translucent, add the anchovy fillets, crushing them with a wooden spoon.
- Add the raisins and pine nuts and saute them for a few minutes.
- At this point, add the chopped broccoli and sprinkle with freshly ground pepper.
- Mix well with a wooden spoon, add a saffron sachet dissolved with a few spoonfuls of boiling water and cook for about 5 minutes.
- Cook the spaghetti in the water where the broccoli cooked in. Drain them, reserving some of the pasta water.
- Mix them with the seasoning, adding the pasta water as you toss them in the pan letting the ingredients coat them.
- Toast the breadcrumbs with a tablespoon of e.v.o. oil (paying attention not to burn it) and dust it over the pasta (cheese of the poor, says the tradition).
- Serve warm with a drizzle of e.v.o. oil on top.
You can substitute the anchovy fillet with one Tbsp of tomato paste to give the dish the same umami (this will allow the pasta dish to be vegan).