Busiate with Sicilian Broccoli Arriminati

Method

1. 1

   Soak the raisins in warm water for 10 minutes, then drain them well.

2. 2

   Toast the breadcrumbs in a dry pan with a small drizzle of olive oil until golden and crisp. Set aside.

3. 3

   Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 8–10 minutes until tender but not falling apart.

4. 4

   Lift the cauliflower out with a slotted spoon and keep the cooking water in the pot for the pasta.

5. 5

   In a wide pan, warm the olive oil over medium heat. Add the onion and cook gently for 6–8 minutes until soft and sweet.

6. 6

   Add the anchovies and stir until they melt into the oil.

7. 7

   Stir in the tomato paste, saffron, raisins, and pine nuts. Cook for 2 minutes to release the aroma.

8. 8

   Add the cooked cauliflower to the pan. Crush part of it with a spoon, leaving some small pieces for texture.

9. 9

   Pour in a little hot cauliflower cooking water and stir until the sauce becomes creamy.

10. 10

    Cook the busiate in the reserved boiling water until al dente.

11. 11

    Transfer the busiate directly into the pan with the sauce. Add a splash of pasta water and stir well until the pasta is glossy and coated.

12. 12

    Season with black pepper, adjust salt if needed, rest for 1 minute, then serve with plenty of toasted breadcrumbs.