Bucatini with broccoli

For 4 people: 400 g of bucatini-1 broccoli about 700 grams-olive oil-1 large onion-1 handful of raisins-1 handful of pine nuts-1 or 2 tablespoons of tomato paste-6 or 7 tablespoons of bread crumbs, grated-salt and pepper

Clean the broccoli and boil in salted water, keeping aside the cooking water.
While the broccoli is cooking, put the bread crumbs, grated in a pan with a little oil and toast, stirring carefully to prevent burning: just turns golden brown remove from heat.
In a large saucepan put plenty of oil and the chopped onion.
Just wilt, add the tomato paste, raisins and pine nuts and pepper.
Add the broccoli, boiled diced and 1 litre of boiling water.
Cook until it forms a thickish sauce and season with salt if necessary.
Cook the pasta and drain (it is essential that both al dente!).
Put the dough in an oven dish, part of the sauce (hot!) and 2 tablespoons toasted breadcrumbs, stirring well.
Pour the remaining sauce over the surface and sprinkle with the remaining toasted breadcrumbs and let rest for at least 30 minutes: you will not regret the wait because it insaporirà!