Bucatini with cauliflower, sardines and anchovies

Bucatini with cauliflower, sardines and anchovies

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Sicilians make the most of abundant seafood – Tobie Puttock shows us this signature pasta.

The ingredient of Bucatini with cauliflower, sardines and anchovies

  1. 1 small (about 800g) cauliflower, florets removed, finely chopped
  2. 60ml (1/4 cup) extra virgin olive oil
  3. 1 small red onion, halved, thinly sliced
  4. 3 anchovy fillets, drained, coarsely chopped
  5. 2 garlic cloves, crushed
  6. 105 can sardines in oil, drained, tails removed, coarsely chopped
  7. 1 1/2 tablespoons baby capers, coarsely chopped
  8. 50g pine nuts, toasted
  9. Pinch of saffron threads
  10. 250ml (1 cup) Basic Tomato Sauce (see related recipe)
  11. 400g dried bucatini pasta
  12. 55g (3/4 cup) coarse fresh breadcrumbs, toasted
  13. 1/2 cup chopped fresh continental parsley
  14. 25g (1/3 cup) finely grated pecorino or parmesan

The instruction how to make Bucatini with cauliflower, sardines and anchovies

  1. 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.
  2. 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.
  3. 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 anchovies

fatContent: 542.53 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 60 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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