Farfalle with Broccoli Arriminati

Method

1. 1

   Soak the raisins in warm water for 10 minutes, then drain and set aside. Dissolve the saffron in 3 tbsp / 45 ml warm water.

2. 2

   Toast the breadcrumbs in a dry pan over medium heat until golden. Transfer to a bowl so they do not burn.

3. 3

   Bring a large pot of salted water to a boil. Add the broccoli and cook for 5–6 minutes until tender but still green.

4. 4

   Lift the broccoli out with a slotted spoon and keep the water boiling for the pasta.

5. 5

   In a wide pan, warm the olive oil. Add onion and cook gently for 8–10 minutes until soft and sweet.

6. 6

   Add anchovies and stir until they melt into the oil. Add chili flakes if using.

7. 7

   Add broccoli, raisins, pine nuts, saffron water, wine, and a splash of cooking water. Stir and crush some broccoli to create a creamy sauce.

8. 8

   Cook the farfalle in the broccoli water until just al dente. Reserve 1 cup / 240 ml pasta water, then drain.

9. 9

   Add the farfalle to the pan. Toss for 1–2 minutes, adding pasta water as needed until glossy and well coated.

10. 10

    Finish with black pepper, toasted breadcrumbs, a drizzle of olive oil, and lemon zest if desired. Serve warm.