Sicilian Pasta with Cauliflower and Saffron
Sicilian pasta with cauliflower is a savory-sweet weeknight dish with tender florets, saffron, anchovies, raisins, pine nuts, and a light touch of tomato. Ready in 50 minutes.
Servings: 4 servings
Ingredients
- 10 ounces pasta shells, rotini, or penne
- 1/2 teaspoon crushed saffron threads
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1 medium head cauliflower about 1-1/2 lbs before trimming
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1/2 medium red onion thinly sliced
- 4 anchovy fillets rinsed and finely chopped
- 3 cloves garlic minced
- 1 cup canned diced tomatoes with their juices
- 2 tablespoons chopped flat leaf parsley
- Pecorino Romano or Parmigiano-Reggiano for grating
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Once the water is hot, ladle 1/4 cup into each of two small bowls. Stir the saffron into one bowl and add the raisins to the other. Set both aside while you prepare the remaining ingredients.
- Heat a large, deep sauté pan over medium heat. Add the pine nuts and toast, shaking or stirring the pan constantly, until lightly golden and fragrant, 1 to 2 minutes. Transfer them to a small bowl and set aside.
- Core the cauliflower and separate it into bite-sized florets. Add the florets to the sauté pan, season lightly with salt and pepper, and pour in enough water to reach a depth of about 1/2 inch.
- Bring the water to a simmer over medium heat. Cover and cook until the cauliflower is tender when pierced with the tip of a knife but still holds its shape, 7 to 10 minutes. Check about midway through cooking to make sure the pan doesn't need more water. Drain if necessary, transfer the cauliflower to a plate, and wipe the pan dry.
- Cook the pasta according to the package directions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set it aside.
- While the pasta cooks, return the sauté pan to medium heat and add the olive oil. Add the sliced red onion and cook, stirring frequently, until softened and lightly golden, 4 to 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Add the anchovies and continue cooking, stirring and pressing them into the onion mixture, until they melt into the oil, 2 to 3 minutes.
- Stir in the tomatoes with their juices. Add the saffron along with its steeping liquid. Drain the raisins and add them to the pan.
- Reduce the heat to medium-low and simmer gently, uncovered, until the flavors combine, 5 to 6 minutes. Stir occasionally until tomatoes soften and release some of their juice; don't reduce the mixture to thicken the sauce.
- Return the cauliflower to the pan and gently fold it into the sauce. Cook for 1 to 2 minutes, just until heated through.
- Add the drained pasta, toasted pine nuts, and parsley. Toss gently to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the mixture and help coat the pasta.
- Taste and adjust the seasoning with salt and freshly ground black pepper. Divide among serving bowls and top with grated Pecorino Romano or Parmigiano-Reggiano.
Nutrition
Calories: 507 | Total Fat: 18g | Cholesterol: 2mg | Sodium: 294mg | Carbohydrates: 74g | Fiber: 7g | Sugar: 13g | Protein: 16g