Ingredients

2 tbsp	raisins		16 g
1/4 cup	olive oil		65 mL
2 tbsp	bread crumbs		16 g
1	onions, finely chopped		200 g
8	anchovy fillets, chopped		30 g
3 cups	cauliflower, cut into florets		500 g
280 g	bucatini
2 tbsp	pine nuts [optional]		16 g
1 pinch	saffron powder		0.1 g
	salt to taste
	ground pepper to taste

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

1. In a small cup, soak the raisins in luke-warm water. Set aside.
2. In a small pan, heat half the oil over medium heat and brown the bread crumbs 1-2 min until golden. Set aside.
3. Heat the remaining olive oil in a large pan over low heat. Finely chop the onion and sauté in the pan for about 10 min until soft. Add the chopped anchovies and continue cooking over low heat with stirring, a few more minutes until creamy.
4. While the onion cooks, prepare the cauliflower. Discard the large stem and cut off the florets. Boil the florets in a large pot of salted water for about 10 min, keeping them "al dente". Remove the florets and add them to the pan with the onions and anchovy paste. Cook with occasional stirring for a further 8-10 min (time to cook the pasta).
5. Cook the pasta using the cauliflower cooking water (adding more if necessary) and add the saffron to the water.
6. Drain the pasta, pour into the cauliflower mixture and stir quickly. Add the raisins and pine nuts (optional) then cook over medium heat for 1 min. Sprinkle the bread crumbs over the pasta, adjust the seasoning and serve immediately in the warmed dishes.

Remarks