1 Romanesco broccolo
3 Fillets anchovies
3 Sundried tomatoes
A pinch of saffron
1 Spoon tomato paste
400g Conchiglioni or Paccheri
Extra virgin olive oil
Salt and pepper to taste
Fill a medium pan with 1/3 of water, boil and cook the broccoli over low heat. Add salt.
When the broccolo becomes tender (it should not be overcooked) remove it from the pot and keep the cooking water.
Brown the onion. On low heat, add the anchovies and the chopped sun-dried tomatoes.
Melt the anchovies, add the tomato paste and a couple of ladles of the broccoli cooking water. Add the broccoli and start cooking over a low heat. Stir often and mash the broccoli while cooking. If the sauce is too thick, add a couple of ladles of cooking water. Cook until you get a creamy sauce.
In a small pan add a tablespoon of extra virgin olive oil and sauté the breadcrumbs, add the crushed walnuts and a pinch of salt.
Cook the pasta al dente.
Grease a baking tray with oil, sprinkle breadcrumbs (not the roasted one) to cover the bottom. Put a couple of ladles of broccoli ragout on the bottom.
Fill the pasta with the sauce and place them on the baking tray. Dust the pasta with the toasted breadcrumbs.
Put in a hot oven at 200 C until the pasta will be au gratin.