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Pasta "Ro Malu Tempu"

This peasant dish from Sicily translates to “pasta when the weather is bad”. It is what fishermen made when the weather conditions didn't allow them to fish. Besides broccoli and pasta, it uses common ingredients found in every Sicilian kitchen such as pine nuts, raisins, bread crumbs, anchovies, and saffron.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2208.9 kcal

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Heavy-Bottomed Skillet For sautéing and building the sauce
  • 1 Colander For draining pasta
  • 1 Small Bowl For soaking raisins and blooming saffron
  • 1 Wooden Spoon or Spatula For stirring and mashing ingredients

Ingredients
  

Main

  • 2 tablespoons raisins
  • 1 12 ounce package rigatoni pasta
  • 3 tablespoons extra-virgin olive oil divided
  • 4 anchovy fillets
  • 2 tablespoons minced onion
  • 1 clove garlic minced
  • 1 head broccoli separated into florets
  • 4 saffron threads
  • 2 tablespoons pine nuts
  • 1 pinch ground cinnamon
  • ¼ cup toasted bread crumbs
  • 1 teaspoon red pepper flakes
  • 2 tablespoons toasted bread crumbs
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Soak raisins in warm water for 10 minutes; drain and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
  • At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
  • Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
  • Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

Notes

This dish thrives on the interplay of flavors. Ensure anchovy fillets are mashed completely to dissolve into a rich umami paste, not distinct pieces. Use quality anchovies; they're foundational. When sautéing broccoli, use reserved pasta water judiciously to create a velvety, emulsified sauce, avoiding overcooking to maintain texture. Mashing some florets adds body. Toast breadcrumbs fresh for superior crunch and depth; they are key to the 'bad weather' resourcefulness. Bloom saffron in warm pasta water to fully release its color and aroma. The pinch of cinnamon adds an unexpected warmth that elevates the sweetness of the raisins, balancing the savory elements beautifully. Don't skip the final drizzle of olive oil and fresh pepper for a professional finish.