Pasta "The Way of Time"
A unique dish that combines savory anchovies, sweet raisins, and fresh broccoli for a delightful and nutritious meal.
Ingredients
Pasta and sauce ingredients
- 2 tablespoons raisins Soak in warm water for 10 minutes.
- 12 ounces rigatoni pasta Cook until al dente.
- 3 tablespoons extra-virgin olive oil Divided use in cooking and finishing.
- 4 fillets anchovy fillets Melt in oil for flavor.
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 1 head broccoli, separated into florets Cook until tender.
- 4 threads saffron Steep in pasta water for flavor.
- 2 tablespoons pine nuts Toast for added crunch.
- 1 pinch ground cinnamon
- 0.25 cup toasted bread crumbs For topping.
- 1 teaspoon red pepper flakes Adjust based on spice preference.
- 0.5 teaspoon freshly ground black pepper To taste.
Instructions
Preparation
- Soak the raisins in warm water for about 10 minutes, then drain and set aside.
- Fill a large pot with lightly salted water and bring to a boil. Add rigatoni and cook until al dente, about 12 minutes.
Cooking the sauce
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add anchovy fillets, chopped onion, and minced garlic to the skillet. Sauté until fragrant and the anchovies melt into the oil.
- Add the broccoli florets and cook, stirring frequently, until tender, about 10 minutes.
- If the mixture gets too dry, add a splash of reserved pasta water.
- Steep saffron threads in a ladle of pasta water, then stir into the skillet with the broccoli.
- Add soaked raisins, toasted pine nuts, and a pinch of ground cinnamon. Mix well.
Combining and finishing
- Drain the rigatoni and add it directly to the skillet mixture. Toss well to coat.
- If the dish appears dry, add more reserved pasta water.
- Top with toasted bread crumbs and red pepper flakes. Drizzle with remaining olive oil and finish with freshly ground black pepper.
- Serve warm and enjoy!
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Notes
To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to 3 days or freeze for up to 3 months.