SICILIAN PASTA WITH BROCCOLI

Ingredients:

A traditional Palermo recipe
500 gr Italian maccheroni
1000 gr broccoli
40 gr grapes
40 gr pine nuts
2 anchovy fillets preserved in salted oil
1 pinch of saffron
1 large onion
1 spoon of tomato concentrate
oil, salt and pepper.

Elaboration:

Start by cutting broccoli florets the size of a peach. Fill the largest pot of water with salt and put it to boil. Dip the broccoli pieces. Remove it when they are cooked but still crispy. Put it in a bowl and cover it. Do not throw the water where you put them to boil.
In a large pot, fry the finely chopped onion in a little olive oil over medium heat. When the onions take a pale golden color, add the chopped anchovies and fry more or less another minute.
Add the tomato concentrate and a glass of the water in which the broccoli was cooked. Mix well and let it boil.
Add the raisins and pine nuts, and boil a few more minutes. Add the saffron but not too soon, because the heat would evaporate some of its delicate fragrance.
Cook the pasta in the same water as the broccoli. Cook at least 2 minutes less than necessary more crispy than al dente. This is necessary since the pasta will be left to take the flavor of the sauce and then continue cooking.
Mix in broccoli with the sauce ... then add the cooked pasta and leave it covered for 10 minutes or how long you can wait.
Serve with striped cheese.