Bucatini with cauliflower

Serves: 6

Ingredients:

• 500 g bucatini (like tick spaghetti)
• 1 kg cauliflower
• 100 g grated pecorino o Parmesan
• 25 g pine nuts
• 50 g raisins
• 4-5 fillets anchovies
• The point of a knife saffron
• 1 large red onion
• Salt
• Pepper
• Olive oil

Preparation:

Boil the cauliflower florets in salted water. When they are al dente drain and conserve the cooking water. Put the anchovies and the chopped onion in a pan with oil and brown mashing up in the anchovies with a wooden spoon; add the raisins, the pine nuts and the cooked cauliflower florets. Cook together for about ten minutes at the same time breaking up the cauliflower to blend the flavours. Cook the pasta in the water used to cook the cauliflower. Just as it’s al dente, add the saffron and turn the heat off after a few moment. With a folk remove the pasta from the pan and put it in the pan with the cauliflower. Dress the grated cheese, mix well and serve.

Irene Milito