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
- 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.
- In another small pan, heat the rest of olive oil and add the chopped garlic and fry them slowly.
- Meanwhile, cook the fusillottis in salty water till they are al dente.
- Add your chilis to your garlics and stir them first. Then add the pinenuts and sultanas and cook everything for a while together.
- Add the broccoli to your pasta in the last minutes and cook them together till your pasta is ready to eat.
- Drain your pasta with broccolis.
- Add the pan of garlic, chili, pinenuts and sultanas mixture and mix it well.
- Serve with the sardine crumbles and grated pecorino.