Bucatini with cauliflower, raisins and pine nuts

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

For this traditional Sicilian dish, bucatini are used, but any long pasta is all right. The sauce is sensational and complex; the flavour of the cauliflower is transformed by the other ingredients.


  • 1 cauliflower, weighing about 700 g, cut into florets
  • 50 g raisins


Boil the cauliflower in a large pan of salted water until tender and drain, reserving the liquid. Soak the raisins and saffron separately in warm water to cover. Heat the oil in a large pan and sauté the onion until it is lightly coloured. Stir in the anchovy fillets, mashing them with a fork until they disintegrate. Drain the raisins, add the pine nuts, raisins and the saffron in its wa