Sicilian Pasta con i Broccoli with Anchovy Breadcrumbs

Why You’ll Love This Recipe

• Classic Sicilian sweet–savory balance: anchovies, raisins, and pine nuts in perfect harmony.
• One-pot pasta water does double duty, building a silky broccoli sauce that clings to every curve.
• Crunchy toasted breadcrumbs (muddica atturrata) mimic the satisfaction of grated cheese.
• Weeknight-friendly: pantry staples plus one head of broccoli.

Grocery List

• Produce: 1 large head broccoli, 1 lemon, fresh flat-leaf parsley, garlic
• Dairy: Pecorino Romano (optional)
• Pantry: Short pasta, extra-virgin olive oil, anchovy fillets in oil, golden raisins, pine nuts, breadcrumbs (or stale bread), kosher salt, black pepper, red pepper flakes

Full Ingredients

For the Pasta & Broccoli

• 12 oz (340 g) short pasta (casarecce, orecchiette, or mezze rigatoni)
• 1 large head broccoli (about 1 1/2 lb / 680 g), florets cut small; tender stems peeled and diced
• 4 qt (3.8 L) water
• 2 tbsp kosher salt (for the boiling water)

Anchovy–Garlic Soffritto

• 2 1/2 tbsp extra-virgin olive oil
• 6 anchovy fillets in oil (about 18 g), drained
• 3 large garlic cloves (about 12–15 g), thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/3 cup (50 g) golden raisins, soaked 5 minutes in hot water and drained
• 1/4 cup (30 g) pine nuts, lightly toasted
• 1/2–1 cup (120–240 ml) reserved pasta water, as needed
• Optional: 1/4 cup (60 ml) dry white wine

Toasted Breadcrumb Topping (Muddica)

• 1 cup (60 g) fresh breadcrumbs or panko
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, finely minced
• Pinch of kosher salt

To Finish

• 1 tbsp extra-virgin olive oil
• 1 tsp finely grated lemon zest
• 1/4 cup (10 g) chopped fresh flat-leaf parsley
• Freshly ground black pepper
• Optional: 1/3 cup (30 g) finely grated Pecorino Romano

Step-by-Step Instructions

Step 1: Prep the broccoli and pantry items

Cut the broccoli into small bite-size florets and peel any tough stem; dice the tender stem into 1/2-inch pieces. Slice 3 garlic cloves for the sauce and mince 1 small clove for the breadcrumbs. Measure raisins, pine nuts, oil, and spices so they’re ready to go. Soak raisins in hot water for 5 minutes, then drain.

Step 2: Toast the breadcrumbs (muddica)

Heat 2 tbsp olive oil in a wide skillet over medium heat (~325–350°F / 165–175°C pan surface). Add the minced garlic and cook 15–20 seconds until fragrant. Stir in breadcrumbs and a pinch of salt; toast, stirring frequently, until evenly golden and crisp, 3–5 minutes. Transfer to a bowl to stop the cooking and keep them crunchy.

Step 3: Toast the pine nuts

Return the skillet to medium heat and add the pine nuts (no oil needed). Toast, stirring constantly, 2–3 minutes until light golden and fragrant. Transfer to a small bowl; they will finish browning off-heat.

Step 4: Boil broccoli, then pasta in the same pot

Bring 4 qt (3.8 L) water to a rolling boil (212°F/100°C). Salt with 2 tbsp kosher salt. Add broccoli and cook until bright green and tender, about 5 minutes. Use a spider or slotted spoon to lift the broccoli to a bowl; keep the pot boiling. Add pasta to the same water and cook until very al dente, about 2 minutes shy of package time (usually 8–11 minutes). Reserve at least 1 1/2 cups pasta water.

Step 5: Build the anchovy–garlic soffritto

While the pasta cooks, heat 2 1/2 tbsp olive oil in a large sauté pan (12-inch) over medium-low heat. Add anchovy fillets and mash with a wooden spoon until they dissolve, 1–2 minutes. Add the sliced garlic and red pepper flakes; cook gently until the garlic edges turn pale gold, 60–90 seconds. Stir in the drained raisins and half of the toasted pine nuts. If using wine, add it now and simmer 30–60 seconds to reduce. Add 1/2 cup reserved pasta water and bring to a gentle simmer.

Step 6: Make the broccoli sauce

Add the cooked broccoli to the pan. Using a spoon or potato masher, crush it into the soffritto to form a chunky, spoonable sauce. Add more pasta water, a splash at a time (up to 3/4 cup total), until the mixture looks glossy and saucy—think thick stew rather than soup. Keep it at a gentle simmer over medium heat.

Step 7: Marry pasta and sauce; finish and serve

Transfer the very al dente pasta straight into the pan along with 1/2 cup reserved pasta water. Toss vigorously over medium heat until the sauce clings and turns silky, 2–3 minutes. Add more pasta water as needed to keep it loose and glossy. Off the heat, stir in lemon zest, parsley, and 1 tbsp olive oil. Season with black pepper (salt rarely needed due to anchovies). Fold in Pecorino if using. Divide into warm bowls and shower generously with the toasted breadcrumbs and remaining pine nuts. Serve immediately.

Pro Tips

• Cut broccoli small so it softens quickly and mashes into a sauce that coats the pasta.
• Reserve plenty of pasta water; its starch is the secret to a glossy, clinging sauce.
• Keep breadcrumbs crisp by toasting first and adding at the table, not into the pan.
• Anchovies should melt gently; if the garlic browns, the sauce will taste bitter—lower the heat.
• For perfect consistency, the sauce should leave a faint trail when you drag a spoon across the pan.

Variations

• Saffron twist: Bloom a pinch (1/8 tsp) saffron in 1/2 cup hot pasta water and add to the soffritto for a golden hue and floral depth.
• Vegetarian: Skip anchovies; add 1 tbsp capers, a splash of soy sauce, and use the Pecorino to restore umami.
• Tomato-kissed: Stir 1 tbsp double-concentrated tomato paste into the soffritto and cook until brick red before adding broccoli.

Storage & Make-Ahead

Leftover pasta keeps 3 days in an airtight container in the refrigerator. Reheat gently on the stovetop with 2–3 tbsp water per serving and a drizzle of olive oil until re-glossed. Toasted breadcrumbs can be made 1 week ahead; store airtight at room temperature. Pine nuts can be toasted 3 days ahead. For a head start, blanch broccoli up to 24 hours ahead and refrigerate; the sauce will come together even faster.

Nutrition (per serving)

Approx. 640 calories; 25 g fat; 88 g carbohydrates; 17 g protein; 7 g fiber; 860 mg sodium. Values are estimates and will vary with pasta shape, salt, and optional cheese.