This traditional Sicilian dish uses «bucatini», i.e. hollow spaghetti (with a hole «buco»), and saffron in the pasta cooking water to add colour.
1 1/2 tbsp | raisins | 16 g | |
1/4 cup | olive oil | 65 mL | |
2 tbsp | bread crumbs | 16 g | |
1 | onions, finely chopped | 200 g | |
8 | anchovy fillets, chopped | 30 g | |
3 cups | cauliflower, cut into florets | 500 g | |
280 g | bucatini | ||
2 tbsp | pine nuts [optional] | 16 g | |
1 pinch | saffron powder | 0.1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
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.
Parmesan is not added since the flavour of this sauce which contains anchovies does not benefit from the addition of cheese.
per 1 serving (370 g)
Amount % Daily Value |
Calories 440 |
Fat 13 g 20 % |
Saturated
1.9 g
9 % |
Cholesterol 10 mg |
Sodium 530 mg 22 % |
Carbohydrate 67 g 22 % |
Fibre 7 g 28 % |
Sugars 8 g |
Net Carbs 60 g |
Protein 14 g |
Vitamin A 0 % |
Vitamin C 88 % |
Calcium 6 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Fruits | 0 |
Vegetables | 1 |
Meat and Alternatives | ½ |
Fats | 2 |