Pasta con broccoli arriminata
Pasta con Broccoli Arriminata is a quick and tasty cauliflower pasta dish from Sicily. with distinctive ingredients representative of Sicily’s rich cuisine.
Ingredients
- 1 large head cauliflower outer leaves removed, and cut into florets
- extra virgin olive oil
- 100 grams stale white bread crusts removed, and made into breadcrumbs with a food processor
- 1 medium onion finely chopped
- 50 grams pine nuts
- 5-6 anchovies
- 50 grams raisins
- 15 grams saffron
- 300 grams dried pasta (bucatini or spaghetti work well)
Instructions
- Boil the cauliflower florets in a large pan of salted water until soft enough to break up with a fork. Drain the cauliflower, reserving the water.
- Add some extra virgin olive oil to a frying pan and fry the breadcrumbs on a very low heat until they turn golden brown and crispy. Do not let them burn. Set aside
- In a clean pan, heat some extra virgin olive oil and sauté the onion for 8-10 minutes or until soft and translucent. Then add the anchovies, and cook for 1-2 minutes, breaking them up into the onion with a spatula.
- Add pine nuts, raisins and saffron and cook for a 2-3 minutes on a low heat
- Boil the cauliflower water in a pan big enough to hold the pasta, topping up with water if necessary. Cook the pasta until al dente then drain, reserving a little pasta water.
- Add some pasta water to the cauliflower mixture if too dry so that it has a thick sauce consistency, then add in the pasta and stir well.
- Serve and sprinkle with the breadcrumbs.