This recipe arrives on 15/02/2026
Back to recipesAnchovy Paste
- 250 g tubetti pasta
- 500 g broccoli (net of stalks)
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- 1 tbsp Orco Anchovy Paste
- 40 g sultana raisins
- Lemon zest
- Salt
The anchovies stay in the background here: melting them into the hot oil before the broccoli adds savouriness without overpowering the sweetness of the raisins.
Soak the raisins in water for 30 minutes.
Cut the broccoli into florets and blanch them in lightly salted boiling water for 5-7 minutes, until tender but still firm. Drain and set aside: for a creamier result, you can blend half of them with a little of their cooking water into a smooth cream.
Cook the tubetti in the same water.
In a pan, heat the olive oil with the crushed garlic clove over medium heat. When it starts to sizzle, stir in the Orco Anchovy Paste.
Add the broccoli and let them take on flavour for a few minutes, then stir in the well-squeezed raisins.
Drain the tubetti very al dente and transfer them to the pan. Finish cooking risotto-style, adding a few ladlefuls of the cooking water to bring everything together.
Finish with a raw drizzle of oil to make it glossy and fold in the broccoli cream.
Serve with lemon zest grated at the moment.
