Name: Bucatini with cauliflower, raisins and pine nuts
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 25 g pine nuts; 1 large onion, chopped; 5 anchovy fillets, chopped; 4 tablespoons olive oil; ¼ teaspoon crushed saffron threads; 50 g raisins; 1 cauliflower, weighing about 700 g, cut into florets; salt and freshly ground black pepper; grated pecorino or Parmesan; a few torn basil leaves; 400 g bucatini

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Method

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