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Ingredients
- 1 head cauliflower, cut into florets, and stem cut into small pieces
- 1/4 cup extra-virgin olive oil, plus extra as needed
- 3 garlic cloves, finely sliced
- 2 salted anchovies, rinsed, soaked, filleted, and roughly chopped
- 3 canned tomatoes, roughly chopped
- 1 tbsp raisins, soaked in warm water
- 1 tbsp pine nuts, lightly toasted
- pinch saffron steeped in a small amount of hot water
- 1 lb dried ziti
- Chopped fresh parsley leaves
- Freshly grated caciocavallo
- Salt and freshly ground black pepper
Details
Servings 4
Preparation
Step 1
Bring a large pot of salted water to boil. Add cauliflower and cook until just tender, about 7-8 minutes. Refresh in an ice bath, and reserve the cooking water.
Heat oil in a large pan and add garlic. Cook until light brown then add anchovies. Once anchovies disolve, add tomato, pine nuts, rasins, and the saffron "tea." Cook briefly, stirring. Add cauliflower and season to taste. Lower heat and cook to fully soften cauliflower while the ziti cooks.
Return the cauliflower water to a boil. Add ziti and cook just short of al dente. Add to pan with sauce and toss for 1 minute. Add parsley and some caciocavallo and toss briefly. Drizzle in more oil off the heat and transfer to serving bowls with more cheese.
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