INGREDIENTS :

½ cups Unico Premium Extra Virgin Olive Oil

½ cups onion chopped

1 28 oz. can Unico Whole Tomatoes, drained salt and freshly ground black pepper

2 lb. broccoli

6 Unico Flat Fillets, Anchovies, mashed

2 garlic cloves, chopped

¼ cups pinenuts

6 Tbsp. grated pecorino cheese

PREPARATION: Heat half the oil in a skillet over moderate heat. Add the onion and sautee until translucent. Add the tomatoes, season with salt and pepper, cover and cook for about an hour to reduce sauce. Meanwhile, separate the broccoli into florets and stems. Peel and slice the stems. Drop into a saucepan of boiling salted water with penne and cook until al dente. Fry the anchovy fillets gently with the garlic in oil until garlic is fragrant. Add to the tomato sauce. Add pinenuts and broccoli florets and cook sauce over low heat for 5 minutes stirring frequently. Poor sauce over cooked pasta and mix well. Sprinkle with grated cheese. Serve immediately.

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