Bucatini con Broccoli al Forno

1 hour
  • Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound bucatini
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 4 stalks broccoli
  • 2 cups tomato puree
  • 2 anchovies, salted or packed in olive oil
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano- reggiano cheese, grated

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  1. Cut the broccoli into florets. Discard the stalks. In a large pot of water, blanche the broccoli. Set aside. Retain the cooking water for the pasta.
  2. In a large skillet over medium heat, saute the onion in olive oil until golden. Add the anchovies and allow to dissolve. Add the tomato puree and the broccoli florets. Cover and simmer for 15-20 minutes, until the florets begin to break apart. Add the raisins and pine nuts. Add salt and pepper to taste.
  3. Meanwhile, add salt and return the retained cooking water to a boil. Cook the bucatini until very al dente (half of the recommended cooking time). Drain and add to the broccoli mixture.
  4. Mix well and place in a large baking dish. Sprinkle with Parmgiano.
  5. Meanwhile, preheat the oven to 350 degrees. Bake for 30 minutes until the top is golden brown.
  6. Serve immediately.

Ed's Review

I just got off the phone with Donald Trump. He told me that this recipe is going to be Yuge. Incredible. All others are losers by comparison. He has a lot of respect for this recipe.

And he'd better, because it hails from Sicily and not even the Donald messes with Palermo.

In Sicily, La Bella Sicilia, these ingredients are used in hundreds of ways. Broccoli shows up often (though not nearly as often as melanzana (eggplant)). Pine nuts and raisins harken back to the days of  Roman agrodolce -- bittersweet. (I've never liked raisins, so I skipped them.)

Yuge, I tell you. Awesome. I promise you. Let's make pasta great again!

Buon Appetito!
Edwin Garrubbo

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