Pasta with Broccoli and Sardines
Pasta chi Brocculi e Sardelle
Region: Italy, Sicily
Category: Pasta with Fish
Season: Any
Difficulty: Easy but labor intensive

A well-known pasta dish of Palermo is known as pasta chi brocculi arriminati which means pasta with shaken broccoli, meaning that the pan gets shaken with its ingredients rather than stirred. This recipe is a variation of that dish with the addition of the small caned sardines.  This very flavorful dish is truly loved by the Palermitans. In this recipe I called for spaghetti but another typical pasta used is the small tubular macaroni called maccheroncelli.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

Pinch of saffron

3 tablespoons dry white wine

1/4 cup extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, chopped

One 4-ounce can sardines, packed in water or olive oil

2 tablespoons pine nuts

2 tablespoons golden raisins

2 tablespoons water

1 tablespoon tomato paste

Salt and freshly ground black pepper

1 pound vermicelli

2 broccoli stalks (florets reserved for another purpose), chopped (about 10 ounces or 2 cups)

1. In a small dish, steep the saffron in the white wine until needed. 

2. In a large skillet, heat the olive oil over medium-high heat, then cook the onions and garlic until translucent, stirring so the garlic doesn't burn, about 5 minutes.  Add the sardines, pine nuts, raisins, saffron with white wine, water, tomato paste, and salt and pepper, without stirring.  Cook until the white wine and water are evaporated, shaking the pan frequently to mingle the flavors, about 4 to 5 minutes. 

3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, and after 5 minutes add the broccoli.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until both pasta and broccoli are al dente.  Drain without rinsing. 

4. Transfer the pasta and broccoli to a serving bowl or platter and toss with the sauce and serve.

Variation: 

Note: 

Posted: 12/17/2006

Referenced Recipes:

Chicken Scaloppine with Lobster Sauce