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Pasta with broccoli Sicilian

by Ada Parisi

Pasta with broccoli Sicilian, we call 'pasta with broccoli arriminati'. This is one of the first dishes I prepared for this blog. I stowed away today because I made it for lunch and I took some new pictures: few people have seen the previous, but believe me when I tell you that did not do justice to a simple dish but tasty. And while reposting this recipe I think of how far we have already done so together me and my blog. I love the pasta with vegetable, as you will have understood. One of my favourite vegetables are broccoli, but be careful: must be Sicilian broccoli, those dark green with ' flower’ generous and many leaves.

The pasta with broccoli for me is a plate of memory, because I prepared her grandmother, source of Palermo, and crazy always, also because I love broccoli. Attention, because Sicilian broccoli are those dark green, with flowers and many leaves. I like to prepare them with the bucatini al dente, But even the short pasta, as orecchiette or rigatoni, It works great with this recipe because it hides inside the dressing. Is’ a dish easy to prepare and, If you delete the anchovy, even vegetarian. If you love Sicilian dishes, have a look at all my SICILIAN RECIPES. Have a good day.


Portions: 4 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


400 g of bucatini

400 grams of Sicilian broccoli (net weight of waste)

3 anchovy fillets in oil

50 grams of raisins

50 grams pine nuts

a clove of garlic

Chili, to taste

extra virgin olive oil, to taste

Salt,to taste

60 grams of grated pecorino cheese Dop



Bucatini with broccoli cream alla siciliana

To prepare the dough with broccoli Sicilian, Clean and wash the broccoli. Then boil the broccoli in salted water for about 10 minutes: you have to drain while still al dente. While the broccoli bake, peel a clove of garlic and finely chop it (or leave whole if you prefer to remove it after browning).

Heat the extra virgin olive oil in a pan and sauté the garlic over low heat for a few seconds: Add the red pepper (use more or less depending on how much you want it spicy) and the anchovy fillets and mash them well with a fork until they dissolve. Combine the sautéed broccoli, raisins, the pine nuts and cook until the broccoli do not begin to unravel.

Boil the pasta in a pot with plenty of salted water and use some of this water, When cooking broccoli, to stretch a little gravy and soften: should become creamy. Drain the pasta, keeping cooking water, and place it in the pan with broccoli making her cream and adding, If necessary, a few tablespoons of the water you've set aside. Serve the pasta with sicilian broccoli, completing the dish with a little grated pecorino cheese or with bread crumbs (the classic "muddica atturrata" siciliana).

MATCHING: the Green Sicilian pasta with broccoli, flavorful but not heavy seasoning, goes well with a white Sicilian, Inzolia, due to its good percentage alcohol, to its balanced acidity and softness. We suggest Petralava Etna bianco Doc, produced by the company Antichi Vinai, in Passopisciaro (in the province of Catania), with Carricante and Catarratto vines. This white wine is characterized by intense floral aromas of broom and a savoury and dry.

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Martina Panchal 10 November 2017 - 10:07

Delicious recipe for pasta with Broccoli!!
I made this week but I altered a bit by adding a base of champiñon – which are my perdition.!!
The pasta that I chose?.. Fusilloni that I bought at lidl, and they made a great time!!
Thank you for bring me always Christmas on the palate..
Greetings and kisses

Ada Parisi 12 November 2017 - 19:51

Hello Martina! And even the mushrooms! The rest is good what they like, If you liked I'm happy! a hug and thanks, ADA

Francesca January 27, 2015 - 12:42

Dear I would cook pasta broccoli in water so it is more flavorful. Kisses. Today I make the recipe ☺

Sicilians creative in the kitchen January 27, 2015 - 12:52

Hi dear! I do so with the pasta with cauliflower, but with the broccoli I noticed the dough takes a greenish color which is not my thing… you're right though that is tasty… Let me know! I embrace you,

Vera January 17, 2015 - 22:50

Wonderful recipe. A question:the raisins are added together with capers?
Thanks. A hug

Sicilians creative in the kitchen January 18, 2015 - 15:19

Hi Vera Darling!| Is’ a very simple dish and family tradition. Are raisins and pine nuts are added together with capers. I embrace you! ADA

Hedwig January 17, 2015 - 18:22

This dish is good though I don't guarantee to find broccoli that you say. I try and then try. A hug.

Sicilians creative in the kitchen January 18, 2015 - 15:20

Hedwig I know! In Milan there was seldom, There were always the turnip tops, but I am more loving. The broccoli instead are sweet and with many flowers! I embrace you, ADA

Hedwig April 18, 2015 - 21:16

I found the Roman tomorrow or Monday I do the dish I will tell ciaoooo

Sicilians creative in the kitchen April 18, 2015 - 23:04

By Hedwig! Comment aspect but above all pics on Fb! Tag me!!! Kisses, ADA

Moon November 15, 2013 - 11:53

Lovely recipe compliments, proprio oggi mi accingo a farla 🙂 Mia suocera mia ha dato i broccoletti siciliani ^_^

Sicilians creative in the kitchen November 15, 2013 - 11:58

Perfect! Many prepare it with turnip greens but have a tinge of bitterness that bothers me: the broccoli instead are sweet. Let me know! Hello and welcome on my blog, ADA

Franca February 1, 2013 - 18:37

Is’ This very often on my Board! also we love cauliflower and crumbled sausage: is fantastic. Hello and congratulations

fratelli_ai_fornelli February 1, 2013 - 18:49

We feel ourselves this variant, already I seem to smell it!!! Thank you for the visit

Cósima February 1, 2013 - 15:31

Beautiful recipe. I love broccoli

fratelli_ai_fornelli February 1, 2013 - 15:58

Thanks a lot, I too…

conunpocodizucchero.it February 1, 2013 - 14:18

how like me! except for the presence of garlic that I just can't digest! 🙂
Good weekend!

fratelli_ai_fornelli February 1, 2013 - 15:09

Of course, Garlic can be removed. I wear it often and take it off after a while’ sofrito so is lighter…But I love garlic, Although the modern kitchen doesn't seem to love him a lot…Kisses and good weekend, Hopefully the weather will hold…


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