Thick Spaghetti With Green Cauliflower - ...

By á-174942

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion diced
• 3 anchovy fillets in olive oil drained and minced
• 1 package powdered saffron - (1/30 oz or a pinch) dissolved in
• 1/4 cup warm water
• 1/2 cup pine nuts
• 1/3 cup currants or diced raisins
• 4 quarts water - (to 6)
• 2 1/2 tablespoons fine sea salt
• 1 head green cauliflower - (1 1/2 lbs) washed, trimmed, and cut into small florets
• 1 pound bucatini, perciatelli, or spaghetti
• 2 tablespoons tomato paste

Details

Servings 4

Preparation

Step 1

Heat the olive oil in a deep, large saute pan, then cook the onion, stirring, over medium heat until it softens. Stir in the anchovies and cook until they dissolve in the pan. Stir in the dissolved saffron. Stir in the pine nuts and currants or raisins and cook for 1 minute. Turn off the heat and set the pan aside.

Bring the 4 to 6 quarts of water to a boil in a pasta pot with an insert. Add 2 tablespoons of the salt and the cauliflower. Cook just until the stems are tender, about 3 minutes. Remove the florets with a slotted spoon and transfer to the pan with the onion mixture.

Cook the bucatini in the same water according to the package directions. Drain the pasta, reserving 1/2 cup of the cooking water in a small bowl. Transfer the bucatini to the pan with the onion-and-cauliflower mixture and stir to combine the ingredients.

Stir the tomato paste into the reserved water and pour it into the pan with the onions and cauliflower. Add the remaining 1/2 tablespoon salt, quickly reheat the mixture until hot, and transfer it to a serving dish. Serve immediately.

Note: Instead of purchasing tomato paste in cans, buy it in tube form. This allows you to use the amount you need without having to open a can for just a small amount.

This recipe yields 4 to 6 servings.