질문하기
Broccoli, anchovies, and saffron meld into this deeply flavored Palermo pasta tradition. Packed with fresh vegetables and mediterranean seasoning, it suits a healthy family dinner.
Fill a large pot with salted water and bring to a boil over high heat. Add broccoli and blanch for 4–5 minutes until just tender. Remove broccoli with a slotted spoon and set aside; reserve the pot of water.
In a wide, deep skillet over medium heat, warm the olive oil. Add onions and cook for 4–5 minutes until soft and translucent, stirring often. Stir in anchovy fillets and cook, mashing them with a spoon to dissolve into the oil.
Add the blanched broccoli to the skillet, stirring to combine with onions and anchovy. Sprinkle saffron threads evenly over the mixture. Season with salt and black pepper, and sauté for 5–7 minutes, breaking up broccoli and letting excess moisture evaporate for a creamy consistency.
Add raisins and pine nuts to the skillet. Stir in 1/2 cup of hot broccoli water to help meld flavors. Simmer gently for 2–3 minutes, stirring occasionally, and taste for seasoning.
Return the reserved pot of broccoli water to a boil. Add bucatini pasta and cook until just al dente, 8–9 minutes. Using tongs, transfer pasta directly into the broccoli mixture along with 1/3 cup of cooking water. Toss thoroughly over low heat for 1–2 minutes until the pasta is well coated and any remaining liquid mostly absorbed.
Serve hot, topping each plate with toasted breadcrumbs for authentic Sicilian crunch and a drizzle of quality olive oil if desired.
