Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs) Recipe

Serves: 4 Save

Ingredients (14)

  • 8 ounces (225g) bread, cut into 3/4- to 1-inch pieces (see note)
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt
  • Kosher salt
  • 1 small head (1 1/2 to 1 3/4 pounds; 700 to 800g) cauliflower, preferably green Romanesco, cut into 1- to 2-inch florets
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 small (4-ounce; 115g) yellow onion, finely chopped
  • 5 anchovy fillets (15g)
  • 2 tablespoons (30g) golden raisins
  • 2 tablespoons (30g) pine nuts, lightly toasted
  • Pinch saffron threads
  • Pinch fennel pollen (optional)
  • 12 ounces (340g) short, tubular dried pasta such as sedani or rigatoni, or long pasta such as bucatini
  • 1/2 cup (60g) toasted breadcrumbs, divided

Directions

Learn how to make this recipe at Serious Eats

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