Pasta chi vruocculi arriminati

Soften the raisins and pine nuts in hot water. Boil the broccoli and keep the cooking water, which you will strictly use to cook the bucatini .
Finely chop the onions and fry them. As soon as the onion is browned, add the salted sardines , which you will have chopped to a pulp. Add the finely chopped olives , Passoline and drained pine nuts and cook for a few minutes. At this point add the boiled broccoli and sprinkle it with pepper. Mix well (arriminate) with a wooden spoon, add a sachet of dissolved saffron with a few spoonfuls of broccoli boiling water and cook for about 5 minutes.
At this point, cook 400 grams of bucatini in the reserved broccoli water. Drain them, mix them with the seasoning and sauté them in the pan with the mixture. If you want you can add some " muddica atturrata " which is obtained by placing a spoonful of oil, a clove of garlic and some breadcrumbs in a pan, which you will toast without burning. When it is well coloured, take it off the heat and sprinkle it over the pasta (the poor man's cheese, tradition says).