Broken spaghetti with broccoli soup

For four people:

  • 200 g spaghetti
  • 50 grams capers in salt
  • 50 g raisins
  • 2 Sicilian broccoli
  • 2 potatoes
  • 2 ripe tomatoes
  • 1 carrot
  • 1 celery stalk
  • a small bunch of mint
  • few basil leaves
  • 4 anchovies in oil
  • vegetable broth
  • extra virgin olive oil
  • salt


To get the vegetable broth: boil the following vegetables previously cleaned, washed and cut: half stick of celery, a tomato, potato, carrot and basil. Once the broth is ready, strain it and put it back on the fire.

Peel and wash the broccolis, cut them into pieces and put them to cook in the broth.

Meanwhile, whisk the remaining half celery with a tablespoon of oil, the desalted capers, the washed leaves of mint, tomatoes and anchovies.

When the broccolis are boiled, add the vegetables pesto previously prepared to vegetable broth. Mix the whole until to boil it. Take the spaghetti, break them up and add to broth together with vegetables.

When the pasta is cooked, serve by adding a drop of oil and accompany it with some toasted bread croutons.