Rome

This delicious dish makes a great quick meal. The addition of the raisins and pine nuts add an unexpected complexity to this very simple dish.

Serves: 4

½ medium (about 1 ½ pounds) cauliflower, cut into even sized florets

½ pound bucatini or spaghetti

½ teaspoon salt

¼ cup olive oil, divided

1 medium onion, chopped.

 2 cloves garlic, chopped

3 anchovy fillets, optional

½ cup white raisins

½ cup pine nuts

½ cup grated parmesan cheese

¼ cup toasted breadcrumbs

Bring a large quantity of salted water in a large saucepot to a boil. Cook the cauliflower just until tender, about 5-10 minutes depending on the size of the florets. Remove and reserve. Bring the water back to a rolling boil and add the pasta to the boiling water. Cook the pasta until al dente, about 10 minutes. While the pasta is cooking, heat 2 tablespoons of the oil in a large fry pan or sauté pan over medium heat, until hot. Add the onion and sauté until lightly browned, about 2 minutes. Add the garlic and anchovies (if desired) and sauté for
1 minute. Add the raisins and pine nuts and sauté for 2 minutes, stir in the cooked cauliflower and sauté
1 minute. Drain the pasta, saving about 1/3 cup of the liquid. Add the pasta and pasta water along with the remaining oil to the pan with the cauliflower mixture and toss well. Turn out onto serving platter and top with the grated cheese and toasted bread crumbs. Serve immediately. Offer additional grated cheese.

Variation

If a saucier dish is desired add additional pasta liquid. You can also use vegetable broth or chicken broth in place of the pasta water for a more robust flavor.