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INGREDIENTS:
1/4 cup raisins
1 large head cauliflower florets, cut in bite-sized pieces
1 large onion, roughly chopped
1/4 cup olive oil
2 garlic cloves, smashed
8 anchovies (1 small can), rinsed and chopped
1 pound bucatini
3 tablespoons toasted pignolia nuts
1/4 cup minced parsley
Freshly milled black pepper
WHAT TO DO:
Soak raisins in warm water for 15 minutes.
Fill 6 quart pot with salted water to boil pasta. Bring to a boil while preparing califlower.
Steam cauliflower for six minutes. Set aside.
Cook onion in olive oil over medium heat until just beginning to brown. Add garlic and anchovy, breaking apart anchovies with a wooden spoon.
Put in pasta to cook. Bucatini takes 10 - 12 minutes.
Drain raisins and pat dry. Add with reserved cauliflower and pignolias to onions. Pour in a scant 1/2 cup water. Cook for 10 minutes, mixing well to coat cauliflower with pan juices.
Sprinkle with parsley, and season with a generous grating of black pepper.
If pasta is not ready, keep cauliflower warm on very low heat.
When pasta is al dente, about 10 to 12 minutes, drain in a colander, pour into a serving bowl, and dress with cauliflower sauce.
Serves 4 - 6
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