Sicilian Pasta with Cauliflower

11 Reviews
67% would make this recipe again

This traditional Sicilian dish uses «bucatini», i.e. hollow spaghetti (with a hole «buco»), and saffron in the pasta cooking water to add colour.

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Ingredients

??? raisins ???
??? olive oil ???
??? bread crumbs ???
??? onions, finely chopped ???
??? cauliflower, cut into florets ???
??? bucatini ???
??? pine nuts [optional] ???
??? saffron powder ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

To save time, the sauce preparation and pasta cooking steps should be done at the same time.
  1. In a small cup, soak the raisins in luke-warm water. Set aside.
  2. In a small pan, heat half the oil over medium heat and brown the bread crumbs 1-2 min until golden. Set aside.
  3. Heat the remaining olive oil in a large pan over low heat. Finely chop the onion and sauté in the pan for about 10 min until soft.
  4. While the onion cooks, prepare the cauliflower. Discard the large stem and cut off the florets. Boil the florets in a large pot of salted water for about 10 min, keeping them "al dente". Remove the florets and add them to the pan with the onions. Cook with occasional stirring for a further 8-10 min (time to cook the pasta).
  5. Cook the pasta using the cauliflower cooking water (adding more if necessary) and add the saffron to the water.
  6. Drain the pasta, pour into the cauliflower mixture and stir quickly. Add the raisins and pine nuts (optional) then cook over medium heat for 1 min. Sprinkle the bread crumbs over the pasta, adjust the seasoning and serve immediately in the warmed dishes.

Nutrition Facts Table

per 1 serving (360 g)

Amount

% Daily Value

Calories

420

Fat

12 g

19 %

Saturated 1.7 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

230 mg

10 %

Carbohydrate

67 g

22 %

Fibre

7 g

28 %

Sugars

8 g

Net Carbs

60 g

Protein

12 g

Vitamin A

0 %

Vitamin C

88 %

Calcium

5 %

Iron

12 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Fibre, Folacin, Manganese, Selenium, Vitamin C, Vitamin K
Good source of  :
Magnesium, Niacin, Vitamin B6, Vitamin E
Source of  :
Copper, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables 1
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

11 Reviews (9 with rating only) 67% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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june 26, 2012 | I would make this recipe again

@LCSutton: Sorry for the mistake, which has been corrected. The anchovy paste is simply omitted in this version.

Useful 0
Anonyme
october 20, 2021

Ingredient list and instructions don't match - I'm using the fish-free menu. Where is the substitute for the anchovy paste in the list? How much to use?

Useful 0

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