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Bucatini with Cauliflower, Cooking with Nonna, QuartoCooks, AD

Bucatini with Cauliflower

  • Author: from Cooking with Nonna


  • 7 TBS extra virgin olive oil, divided
  • 1/2 cup plain bread crumbs
  • 1 head cauliflower, about 2lbs trimmed into 1” florets
  • 1 large onion cut into 1/4” dice
  • 3 bay leaves
  • 3 anchovy fillets, packed in oil
  • 2 tsp tomato paste, or tomato concentrate
  • 1/3 cup raisins
  • 1/3 cup pine nuts
  • salt and pepper to taste
  • 1 lb dried bucatini to taste


  1. Add 2 TBS of the oil and the bread crumbs to a saute pan over medium heat. Cook, stirring constantly until the bread crumbs turn a golden brown. The difference between brown and burned is the blink of an eye o watch carefully.
  2. Remove the bread crumbs to a bowl and set aside.
  3. Bring a large stockpot (6 quart) of salted water to a boil. Add the cauliflower florets and cook, covered for 5 minutes. Remove the cauliflower to a bowl and keep the water to cook the pasta later.
  4. Heat 4 TBS of olive oil in a saute pan over medium heat. Add the onion and cook for 8 to 10 minutes.until the onion begins to color. Add the bay leaves, tomato paste, anchovies, raisins and pine nuts. Stir to combine.
  5. Add the cauliflower and about a cup and a half of the water used to cook the florets. Stir so the tomato paste is fully incorporated. Season with salt and pepper
  6. Cover the pan and let cook until the cauliflower is tender and most of the liquid is evaporated. Check it now and then and if needed add a little more cauliflower liquid.
  7. Bring the water to a boil and cook the bucatini according to package directions until it is al dente.
  8. Drain and add to the pan with the cauliflower. Gently mix in. Add the remaining tablespoon of olive oil and stir.
  9. Top with the toasted bread crumbs.