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 | |
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 | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
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.
per 1 serving (360 g)
Amount % Daily Value |
Calories 420 |
Fat 12 g 19 % |
Saturated
1.7 g
8 % |
Cholesterol 0 mg |
Sodium 230 mg 10 % |
Carbohydrate 67 g 22 % |
Fibre 7 g 28 % |
Sugars 8 g |
Net Carbs 60 g |
Protein 12 g |
Vitamin A 0 % |
Vitamin C 88 % |
Calcium 5 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Fruits | 0 |
Vegetables | 1 |
Fats | 2 ½ |
Ingredient list and instructions don't match - I'm using the fish-free menu. Where is the substitute for the anchovy paste in the list? How much to use?
@LCSutton: Sorry for the mistake, which has been corrected. The anchovy paste is simply omitted in this version.