Serves 4

• 400 gr Fusillotti
• 400 gr broccoli flowers
• 4-5 tbsp olive oil
• 40 gr rusk crumbs
• 6-8 sardines in oil
• 1 garlic, chopped
• 1 red chili, deseeded and chopped
• 40 gr pinenuts
• 30 gr sultanas
• 60 gr pecorino

1. Get a large pan and heat 2 tbsp of the olive oil. Add the sardines and after 2-3 minutes stir them together with the rusk crumbs till you’ll get some sardine crumbles and set them aside.
2. In another small pan, heat the rest of olive oil and add the chopped garlic and fry them slowly.
3. Meanwhile, cook the fusillottis in salty water till they are al dente.
4. Add your chilis to your garlics and stir them first. Then add the pinenuts and sultanas and cook everything for a while together.
5. Add the broccoli to your pasta in the last minutes and cook them together till your pasta is ready to eat.
6. Drain your pasta with broccolis.
7. Add the pan of garlic, chili, pinenuts and sultanas mixture and mix it well.
8. Serve with the sardine crumbles and grated pecorino.