Sicilian Style Spaghetti | Recipe Redux
Cauliflower and pasta gets jazzed up with anchovies, raisins, and pine nuts in this Sicilian Style Spaghetti
Servings 4 servings
- Kosher salt
- 1 head cauliflower cored and broken into small florets
- 1/2 cup extra-virgin olive oil
- 2 anchovy fillets mashed to a paste with the side of a large knife
- 1/4 cup raisins
- 1/4 cup toasted pine nuts
- 1/2 cup panko Japanese bread crumbs
- Freshly ground black pepper
- 1 pound spaghetti
- 1/2 bunch parsley chopped
- juice of 1/2 a lemon
- Freshly grated Parmigiano-Reggiano cheese for serving
Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 350.
Saute the cauliflower and the anchovies in a saute pan in 1/4 cup of olive oil. Heat over medium heat until the oil is hot and the anchovies are sizzling. Add 1/4 cup of water and season with salt. Bring to a simmer, heat on medium, cover and and steam the cauliflower for about 5 minutes. Uncover and cook for about 5-7 minutes more until the water has evaporated and the cauliflower is starting to brown. Add the raisins and pine nuts and toss to warm through. Remove the pan from the heat and cover to keep warm.
ON a baking sheet, drizzle the panko with 2-3 tablespoons of the olive oil and season with salt and pepper. Toss to coat and spread out in a layer on a baking sheet. Bake for about 10 minutes or until it’s lightly brown and crunchy.
Cook the spaghetti until al dente.
Drain the spaghetti and place in a large bowl. Add a 2 count of olive oil and toss. Dump in the cauliflower mixture, add the parsley and lemon juice, and fold together. Arrange on a plate and sprinkle with the bread crumbs and cheese.
Calories: 811kcal | Carbohydrates: 105g | Protein: 20g | Fat: 35g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 822mg | Fiber: 7g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 70.5mg | Calcium: 75mg | Iron: 3.4mg