Pasta with arriminati broccoli

Pasta with arriminati broccoli is a traditional Sicilian dish, particularly from the Palermo area. The adjective “arriminati” in Sicilian means “mixed” and refers to the way the broccoli is cooked with the pasta. Here is the recipe:

Ingredients

• 400 g of short pasta (like bucatini or casarecce)
• 1 kg of broccoli
• 1 onion
• 50 g of pine nuts
• 50 g of raisins
• 1 sachet of saffron
• Extra virgin olive oil
• Salt and pepper to taste
• Toasted breadcrumbs (optional)
• Grated cheese (pecorino or parmesan, optional)
• A pinch of cinnamon (optional)

Preparation

1. Start by cleaning the broccoli, separating the florets from the stem and setting the stem aside. Wash the florets thoroughly under running water.
2. In a large frying pan, sauté the chopped onion in some extra virgin olive oil. Add the pine nuts and the previously soaked raisins.
3. Add the broccoli florets and cook for about 10-15 minutes, until the broccoli is tender. If necessary, add a little water during cooking to avoid sticking.
4. Dissolve the saffron in a small amount of hot water and add it to the broccoli. Mix well and let it flavor.
5. In the meantime, cook the pasta in salted water following the instructions on the package for al dente. Drain it and transfer it to the pan with the broccoli.
6. Add pepper and a pinch of cinnamon if desired, then mix well to combine the ingredients.
7. Serve hot, with a sprinkle of toasted breadcrumbs and grated cheese, if desired.

Tip: Some versions also add desalted anchovies during the sauté for a more intense flavor.

Curiosity

This dish is a perfect example of how Sicilian cuisine skillfully combines sweet and salty flavors. The addition of raisins and pine nuts is characteristic of many recipes from the island, like caponata, which accentuates this contrast of tastes.