Name: Bucatini with Cauliflower, Anchovies, Pinenuts and Raisins
Yield: Serves 6
Cuisine: Italian
Ingredients: extra virgin olive oil; 50 g/2 oz tin of good-quality anchovies, drained and chopped; 75 g/3 oz raisins, soaked in a little hot water for 15 minutes; about 3 handfuls of flat-leaf parsley, roughly chopped; 2 heads cauliflower, cut into small florets (keep any leaves); 500 g/1 lb 2 oz bucatini (or spaghetti); 100 g/4 oz Parmesan cheese, freshly grated; salt and freshly ground black pepper; 5 tablespoons olive oil; 1 large onion, thinly sliced; a pinch of dried chilli flakes; 4 garlic cloves, finely chopped; 75 g/3 oz pine nuts, toasted lightly in a dry frying pan

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Use the wonderful, light green Romanesco cauliflowers (known as broccoli in Italy), if you can find them. A good variation is to add a pinch of saffron to the frying pan with the cauliflower.

Ingredients

2 heads cauliflower, cut into small florets (keep any leaves)
500 g/1 lb 2</

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Boil the cauliflower florets in a large pan of salted water until not quite tender, then remove with a slotted spoon. Blanch any leaves in the same water, then remove. Add some more salt to the water and cook the pasta in it while making the sauce.

Heat the olive oil in a large frying pan, add the onion and chilli flakes and fry over a medium to high heat until the onion is tender and s

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