Pasta con i broccoli arriminati
A golden Sicilian pasta of cauliflower cooked until it falls apart, with saffron, raisins and anchovy.
- Time40 min
- LevelEasy
- Costabout £1.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the cauliflower in a large pan of salted water for 10 minutes until very soft. Lift it out and keep the water. Soak the saffron in 3 tablespoons of that water.
10 min - 2
Heat the oil in a large pan. Cook the onion for 8 minutes until soft and sweet. Stir in the anchovies until they dissolve.
8 min - 3
Add the cauliflower, saffron water, raisins and pine nuts. Cook for 8 minutes, crushing the florets with a spoon until the sauce looks golden and rough.
8 min - 4
Cook the pasta in the cauliflower water for 11 minutes until al dente. Drain, keeping a mug of water.
11 min - 5
Stir the pasta into the sauce with a splash of water and cook for 1 minute. Scatter over the crisp breadcrumbs before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.