Pasta with Broccoli and Saffron

For pasta with broccoli and saffron, bring a large saucepan of water to the boil and cook the broccoli stems until tender. Simmer the broccoli florets for another three minutes. Drain and collect the cooking water. Discard the broccoli stems.

Heat olive oil in a large skillet over medium heat until hot. Saute garlic with chili flakes for about three minutes, stirring frequently, until translucent.

Add the soaked anchovies, currants, pine nuts, tomatoes and broccoli florets, season with salt and pepper and simmer on low heat with the lid on for about twenty-five minutes.

Meanwhile, heat the broccoli cooking water again. Pour a ladle of the cooking water over the saffron threads in a small bowl and leave to infuse for five minutes, add to the sauce.

Cook the pasta in salted water until al dente. Strain and mix gently with the sauce over medium heat, let it infuse for a few more minutes, season to taste and fold in half of the pecorino.

Sprinkle pasta with broccoli and saffron with the remaining cheese and serve hot!

Preparation Tip:

Use high quality extra virgin olive oil for pasta with broccoli and saffron!

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