Pasta Ro Malu Tempu Recipe

Soak raisins in warm water for 10 minutes; drain and set aside.

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes.

At the same time heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies onions and garlic until fragrant 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat stirring often to avoid burning. Cook evenly until softened about 10 minutes. Break up large florets as soon as they softens; ideally you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.

Add a ladle of pasta water to a small bowl add the saffron threads and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts raisins and cinnamon. Stir often.

Drain cooked pasta reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.