Sicilian Pasta with Cauliflower

18 Reviews
77% 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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Preparation : 20 min Cooking : 15 min
440 calories/serving

Ingredients

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]

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. Add the chopped anchovies and continue cooking over low heat with stirring, a few more minutes until creamy.
  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 and anchovy paste. 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.

Observations

Parmesan is not added since the flavour of this sauce which contains anchovies does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (370 g)

Amount

% Daily Value

Calories

440

Fat

13 g

20 %

Saturated 1.9 g
+ Trans 0 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 %
More info

Claims

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

DIABETES Exchange

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

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Reviews

18 Reviews (18 with rating only) 77% would make this recipe again

My Notes

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  • 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

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