Sicilians make the most of abundant seafood – Tobie Puttock shows us this signature pasta.
The ingredient of Bucatini with cauliflower, sardines and anchovies
- 1 small (about 800g) cauliflower, florets removed, finely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 1 small red onion, halved, thinly sliced
- 3 anchovy fillets, drained, coarsely chopped
- 2 garlic cloves, crushed
- 105 can sardines in oil, drained, tails removed, coarsely chopped
- 1 1/2 tablespoons baby capers, coarsely chopped
- 50g pine nuts, toasted
- Pinch of saffron threads
- 250ml (1 cup) Basic Tomato Sauce (see related recipe)
- 400g dried bucatini pasta
- 55g (3/4 cup) coarse fresh breadcrumbs, toasted
- 1/2 cup chopped fresh continental parsley
- 25g (1/3 cup) finely grated pecorino or parmesan
The instruction how to make Bucatini with cauliflower, sardines and anchovies
- Bring a large saucepan of salted water to the boil over high heat. Add cauliflower and cook for 1-2 minutes or until tender crisp. Use a slotted spoon to transfer to a bowl of iced water to refresh. Drain.
- Heat the oil in a large frying pan over medium-low heat. Add onion, anchovy and garlic. Stir for 4 minutes or until soft. Add sardines and capers. Stir, breaking up mixture with a wooden spoon, for 2 minutes or until a coarse paste forms.
- Stir in the cauliflower, pine nuts and saffron. Add tomato sauce and stir for 2-3 minutes or until heated through.
Nutritions of Bucatini with cauliflower, sardines and anchoviesfatContent: 542.53 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 60 grams carbohydrates
cholesterolContent: 18 grams protein