Sicilian Pasta with Cauliflower

Sicilian Pasta with Cauliflower

This traditional Sicilian dish uses «bucatini», i.e. hollow spaghetti (with a hole «buco»), and saffron in the pasta cooking water to add colour.

4 servings
Preparation 20 min
Cooking 15 min

410 calories per serving 


Ingredients

1 1/2 tbsp raisins   16 g
3 tbsp olive oil   45 mL
1 onions, finely chopped   200 g
8 anchovy fillets, chopped   30 g
3 cups cauliflower, cut into florets   500 g
280 g gluten free/wheat free spaghetti    
2 tbsp pine nuts [optional]   16 g
1 pinch saffron powder   0.1 g
1 pinch salt [optional]   0.1 g
  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

To save time, the sauce preparation and pasta cooking steps should be done at the same time.
  1. In a small cup, soak the raisins in luke-warm water. Set aside.
  2. Heat the 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.
  3. 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).
  4. Cook the pasta using the cauliflower cooking water (adding more if necessary) and add the saffron to the water.
  5. Drain the pasta, pour into the cauliflower mixture and stir quickly. Add the raisins and pine nuts (optional) then cook over medium heat for about 1 min. Adjust the seasoning and serve immediately in the warmed dishes.

Remarks

Parmesan is not added since the flavour of this sauce which contains anchovies does not benefit from the addition of cheese.

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)

Amount

% DV*

* DV = Daily Value

Calories

410

Fat

12 g

19 %

Saturated 1.5 g
+ Trans 0 g

9 %

Cholesterol

5 mg

Sodium

320 mg

13 %

Carbohydrate

64 g

21 %

Fibre

6 g

26 %

Sugars

9 g

Protein

12 g

Vitamin A

0 %

Vitamin C

90 %

Calcium

8 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 2 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

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Claims

Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Saturated Fat
Source of :
Calcium, Copper, Magnesium, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin E, Zinc
Good source of :
Iron, Manganese, Phosphorus, Vitamin B6
Excellent source of :
Fibre, Folacin, Potassium, Vitamin C, Vitamin K
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Pasta | Vegetables | Main courses/Entrées | Halal | Heart-healthy | High Fibre | High Iron | Kosher | Low Cholesterol | Low Saturated Fat | Italian

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