Name: Rotini Pasta with Broccoli Sauce, Parmesan, Raisins & Bread Crumbs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 6 crowns broccoli; 3 cloves garlic; 3 lemons; 170 g Parmesan cheese; ¾ cup raisins; 425 g rotini pasta; 3 medium yellow onions; crushed red pepper; extra virgin olive oil; panko bread crumbs; salt

Rotini Pasta with Broccoli Sauce, Parmesan, Raisins & Bread CrumbsRotini Pasta with Broccoli Sauce, Parmesan, Raisins & Bread Crumbs — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

6 crowns broccoli

3 cloves garlic

3 lemons

170 g Parmesan cheese

¾ cup raisins

425 g rotini pasta

3 medium yellow onions

crushed red pepper

extra virgin olive oil

panko bread crumbs

salt

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat.

Meanwhile, preheat another large pot over medium heat.

Once the second pot is hot, add oil and swirl to coat the bottom. Add bread crumbs and salt; cook, stirring frequently, until golden and crispy, 3-5 minutes. Transfer to a small bowl and set aside to cool. (Reserve pot for later use.)

Wash, dry, and separate broccoli into bite-sized florets and cut stems into smaller pieces.

Once the water is boiling, add broccoli to the pot and cook, stirring occasionally, until very tender, 6-7 minutes. Use a slotted spoon to transfer broccoli to a large bowl and set aside. (Reserve boiling water in pot for later use.)

Meanwhile, peel, halve, and small dice onions.

Wipe the reserved pot clean with paper towels, then return to medium-high heat; add more oil and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until soft and starting to brown, 8-10 minutes.

While the onion is cooking, peel and mince garlic.

When the onion is starting to brown, add cooked broccoli, garlic, water, anchovy fillets, crushed red pepper, and salt to the pot. Cook, stirring occasionally, until broccoli is soft enough to break apart with a spoon, 10-15 minutes.

Meanwhile, return pot with hot water to high heat and bring back to a boil. Once boiling, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes. Drain pasta and set aside. (Reserve a ½-cup pasta water before draining.)

While the pasta is cooking, finely grate Parmesan. Set aside.

When the broccoli is very soft, remove 3-cups, then using a potato masher, mash remaining broccoli until a semi-smooth sauce forms.

Wash, dry, and juice lemons into the pot with the sauce. Add drained pasta, reserved pasta water, Parmesan, reserved broccoli, and raisins; continue to cook, stirring frequently, until heated through, 2-3 minutes more. Remove from heat.

To serve, divide pasta between plates or bowls. Drizzle with oil, top with crispy bread crumbs, and enjoy!

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