Pasta con i Broccoli

Sicilian pasta with broccoli, anchovy, raisins, and pine nuts in the Arab-Sicilian tradition

Origin: Palermo, Kingdom of Sicily

From the journey of Broccoli.

This Palermitan pasta dish is a masterclass in the agrodolce (sweet-sour) flavour tradition of Sicily, inherited from Arab rule of the island in the 9th–11th centuries. Raisins and pine nuts (classic Arab-Sicilian pantry items) balance the bitter broccoli and savoury anchovy in a sauce that is simultaneously rich, bright, and complex. A pinch of saffron is optional but traditional in some versions, reflecting the island's deep connection to the saffron trade. This dish speaks directly to Sicily's position as the Mediterranean's great crossroads of civilisations.

Ingredients

  • 500 g broccoli, cut into florets
  • 350 g rigatoni or bucatini pasta
  • 6 anchovy fillets in oil
  • 40 g raisins
  • 40 g pine nuts, toasted
  • 3 garlic cloves, thinly sliced
  • 4 tbsp extra virgin olive oil
  • 0.5 tsp dried chilli flakes
  • 1 pinch saffron threads
  • salt

Method

  1. Soak the raisins in warm water for 10 minutes, then drain. If using saffron, steep the threads in 2 tbsp warm water for 10 minutes.
  2. Bring a large pot of well-salted water to boil. Cook the broccoli florets for 5 minutes until just tender. Remove with a slotted spoon, reserving the water: do not drain.
  3. Cook the pasta in the same broccoli water until al dente.
  4. Meanwhile, heat olive oil in a wide pan over medium heat. Add garlic and chilli, cook until golden. Add the anchovy fillets and press until dissolved. Add saffron water if using.
  5. Add the cooked broccoli, raisins, and pine nuts to the pan. Toss gently, breaking some of the broccoli into rough pieces to create texture in the sauce.
  6. Drain pasta, reserving 100ml pasta water. Add pasta to the pan with a splash of cooking water and toss vigorously until the sauce coats the pasta. Serve immediately.

Notes

The saffron is optional but elevates the dish significantly. Some Palermitan versions also include toasted breadcrumbs (mollica) as a finishing texture.

The Gastrographer

The Gastrographer

Mapping Culinary History

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Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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