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1
Break the broccoli into small florets; peel thicker stems and cut into pcs about the same size.
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2
Place in a saucepan of boiling water on the simmering plate bring to the boil and simmer for 30 seconds; drain and refresh in a bowl of iced water.
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3
Put the sultanas in a bowl pour on a little boiling water and leave to soak.
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4
Meanwhile add in the pasta to a large pan of boiling salted water.
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5
Bring to the boil on the boiling platethen cover and cook in the simmering ovenfor 12 to 18 min till al dente tender but hard to the bite.
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6
In the meantime heat the oil in a frying pan and add in the breadcrumbs.
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7
Fry stirring till they begin to crisp then add in the garlic and pine nuts.
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8
Continue to fry stirring till the pine nuts begin to colour.
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9
Drain the broccoli thoroughly add in to the frying pan and stir till heated through.
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10
Drain the pasta in a colander setting it back on top of the saucepan to catch the last 1 tbsp cooking water.
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11
Stir the anchovy essence into this liquid then return the pasta to the saucepan.
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12
Drain the sultanas and add in them to the pasta with a generous grinding of pepper and half of the minced parsley.
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13
Toss to mix and transfer to a heated serving bowl.
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14
Mix the remaining parsley into the crumb mix and sprinkle over the pasta.
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15
Sprinkle with a little cayenne pepper and serve at once.
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16
Its an italian trick to toss the pasta with a little of its cooking water this helps to keep the pasta warm as well as preventing it from drying out.
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17
The finest broccoli is grown right down in the toe of Italy in Calabria and called Calabrese after the region.
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18
Fried with pine nuts sultanas garlic and breadcrumbs it makes a delicious sauce to serve with the local pasta ziti that resembles spaghettilength macaroni.
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19
You can of course use spaghetti or possibly long fusilli instead.
