This traditional Sicilian dish uses «bucatini», i.e. hollow spaghetti (with a hole «buco»), and saffron in the pasta cooking water to add colour.
|1 1/2 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|
|1 pinch||saffron powder||0.1 g|
|2 tbsp||pine nuts [optional]||16 g|
|ground pepper to taste [optional]|
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.
- In a small cup, soak the raisins in luke-warm water. Set aside.
- In a small pan, heat half the oil over medium heat and brown the bread crumbs 1-2 min until golden. Set aside.
- 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.
- 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).
- Cook the pasta using the cauliflower cooking water (adding more if necessary) and add the saffron to the water.
- 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.
Parmesan is not added since the flavour of this sauce which contains anchovies does not benefit from the addition of cheese.
Nutrition Facts Table
per 1 Serving (370g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¼||servings|
|Grain Products :||2 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Cholesterol, Saturated Fat
- Source of :
- Calcium, Copper, Iron, Pantothenic Acid, Vitamin B1, Vitamin B2
- Good source of :
- Magnesium, Phosphorus, Potassium, Vitamin B6, Vitamin E, Zinc
- Excellent source of :
- Fibre, Folacin, Manganese, Niacin, Selenium, Vitamin C, Vitamin K
|Meat and Alternatives||½|