Serves: 4 to 6

Prep Time: 20 minutes

Cooking: 20 minutes

This is one of the easiest pasta dishes I make for my family and one of my daughter’s favorites!
It is a typical recipe from the South of Italy and doesn’t take a long time to make.  The broccoli is cooked together with the pasta, and everything is finished in the same pan where you have sautéd some of our favorite ingredients: capers, olives, garlic, pine nuts and raisins. The abundant final addition of Parmigiano cheese gives this dish a creamy texture. You may also substitute broccoli with cauliflower.


450 gr / 1 lb orecchiette pasta (or similar)

450 gr / 1 lb broccoli

40 gr / 1/3 cup pine nuts

40 gr / 1/3 cup raisins

1 handful salted capers, washed and rinsed

1 handful black olives (Kalamata or Gaeta), pitted

3 garlic cloves, peeled and crushed

2 cups parmigiano cheese

3 handfuls coarse sea salt

½ cup olive oil



Bring the water to a boil and add coarse sea salt.

Chop the broccoli into small florets and cut the stems into small pieces. Put the broccoli into the boiling water and cover to cook. Once the water comes to a boil again, add the pasta. Meanwhile, sauté the garlic with pine nuts, raisins and capers in a separate pan.*
Cook the pasta al dente, then drain it very well, while conserving 1 cup of the cooking water.
Add the pasta to the pan of sautéd ingredients. Toss the pasta and broccoli over medium heat.
Add Parmigiano cheese and continue to stir until the cheese is melted. If the dish gets too sticky, add some of the cooking water to the pasta to moisten it. Serve immediately.

*You can also add 2 or 3 anchovies and/or hot chili pepper to the sauté.


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