Pasta With Cauliflower - {Pasta Col Cavolofiore}

Pasta With Cauliflower - {Pasta Col Cavolofiore}
Pasta With Cauliflower - {Pasta Col Cavolofiore}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    head cauliflower cored, and cut into florets

  • 1/4

    cup extra-virgin olive oil plus

  • extra as needed

  • 3

    garlic cloves finely sliced

  • 2

    salted anchovies (canned) rinsed, and soaked for 4 to 6 hours

  • 1

    tomato skinned, seeded, and finely chopped

  • 1

    tablespoon raisins soaked, drained

  • 1

    tablespoon pine nuts lightly toasted

  • 3

    strands saffron

  • 1

    pound dried ziti

  • Chopped fresh parsley leaves

  • Freshly-grated caciocavallo

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

In a heavy-bottomed saucepan, bring 6-quarts of water to a boil and add 2 tablespoons of salt. Divide the cauliflower into florets. Blanch the cauliflower in the boiling water until half-cooked, about 10 minutes. Drain the cauliflower, reserving the cooking water for the ziti. Set the par-cooked cauliflower aside. Chop and mince anchovies. Dissolve the saffron strands in a few tablespoons of warm water. Toss fish, tomato and sliced garlic. In a 3-quart saucepan, heat the olive oil over medium heat in a saute pan. Add the raisins, pine nuts, saffron tea, and the anchovies. Using a wooden stir and continue cooking over medium heat until the anchovies dissolve, about 7 minutes. Add half of the cooked cauliflower and season, to taste, with salt and pepper. Cover and let cook until the cauliflower is tender, about 5 minutes. Lower heat to low and allow to cook, uncovered, while you prepare the ziti. Return the cauliflower water to a boil. Add the ziti and cook halfway, about 5 minutes. Drain the pasta and add to the sauce. Add the remaining cauliflower, cover and let stew over medium-low heat until the pasta and cauliflower are cooked through, about 5 minutes. Toss with extra-virgin olive oil, chopped parsley and caciocavallo. Season with salt and pepper and serve immediately. This recipe yields 4 servings.

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