Makes enough for 2 good portions

• 1 small onion
• 200g macaroni / penne
• 400g broccoli
• 30g sultanas / raisins
• 30g pine nuts
• 1 anchovy
• 1 pinch of saffron
• 1/2 tbsp tomato puree
• pecorino or parmesan to serve

1. Cut broccoli into florets
2. Finely chop the onion
3. Chop the anchovy
4. Boil broccoli in salted water until cooked but still crunchy, about 8 minutes
5. Place florets into a covered bowl, do not discard the water
6. Fry onion in olive oil until going slightly brown
7. Add the anchovy to the onions and fry for a further minute or so
8. Add the tomato puree and half a glass of the cooking water from the broccoli
9. Bring to the boil
10. Add the sultanas and pine nuts, boil for a few more minutes
11. *Undercook* the pasta in the same water as the broccoli - needs to still be more crunchy than al dente
12. Add the saffron to the sauce
13. Mix the cooked broccoli with the sauce
14. Mix the pasta with the sauce and leave for 10 minutes covered, but off the heat
15. Serve with grated parmesan or pecorino