MoL cookbook: recipe one.
“Montalbano speaking. I am eating broccoli pasta. Who the hell is disturbing me?”
Italian maccheroni, or any spiral or shell pasta (MoL doesn’t believe in weighing anything), broccoli, handful of raisins and pine nuts, a couple of anchovy fillets in olive oil, pinch of saffron, large onion, small amount of tomato concentrate, oil, salt and pepper.
Cut broccoli into bite-sized pieces and boil in lots of well-salted water until al dente (about 8 mins). Remove broccoli, keep warm and save water.
Fry finely chopped onion in olive oil. When soft add anchovies and cook for a minute or so, then add concentrate and thin with a glass of the broccoli water. Bring to boil, add raisins and pine nuts and boil for a few minutes before adding saffron (but not too soon or heat will evaporate fragrance).
Meanwhile undercook pasta in broccoli water by at least two minutes. Drain, mix all ingredients and leave covered until pasta is properly al dente (about 10 mins). Serve with coarse-grated pecorino cheese.