- 1 medium cauliflower – Romanesco or white
- Olive oil
- 1 onion
- 400g bucatini pasta
- 50g raisins
- 30g pine nuts
- Few strands saffron
- 50g anchovy fillets in extra virgin olive oil
Wash the cauliflower and cut into florets, blanch in boiling salted water for 5 minutes. Drain, reserving the cooking liquid.
Sauté the chopped onion in a pan with plenty of oil, add the drained anchovy fillets, sliced into pieces and melt them in the sauce. Then add the raisins, pine nuts and cauliflower and simmer over medium heat, stirring frequently.
Dissolve the saffron with salt and pepper to taste into a cup of the reserved cooking liquid add to the pan and cook the florets for 15 minutes Boil the pasta in the rest of the reserved cooking water until it is al dente, drain and add to the pan with the sauce. Mix the pasta and sauce, let it rest for 1 minute and serve.