Bucatini with cauliflower, raisins and pine nuts from Winter Food by Jill Norman
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.
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Cooking tools:
- Pot
- Colander
- Skillet
- Fork
- Spoon
- Mixing bowl
- Stove
Ingredients
- 1 cauliflower, weighing about 700 g, cut into florets
- 50 g raisins
- ¼ teaspoon crushed saffron threads
- 4 tablespoons olive oil
- 1 large onion, chopped
- 5 anchovy fillets, chopped
- 25 g pine nuts
- salt
- freshly ground black pepper
- 400 g bucatini
- a few torn basil leaves
- grated pecorino or Parmesan
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