Meals and Courses

Sicilian Cauliflower and Anchovy Rigatoni

cook 20 mins
Tags: Quick eats
  • 200 g (7 oz) rigatoni
  • 1/2 small cauliflower, broken into florets
  • 1 tablespoon olive oil
  • 4 anchovy fillets in oil, drained and finely chopped
  • 2 garlic cloves, sliced
  • 1 red chilli, deseeded if liked, and sliced
  • 25 g (1 oz) raisins
  • 25 g (1 oz) toasted pine nuts
  • juice and grated rind of 1/2 lemon
  • salt
  • chopped flat-leaf parsley, to garnish
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, cook the cauliflower in a saucepan of boiling water for 5 minutes, then drain. Heat the oil in a small frying pan, add the anchovies, garlic and chilli and cook for a couple of minutes until sizzling. Add the cauliflower and cook for a further couple of minutes until beginning to turn golden. Stir in the raisins and pine nuts, then add the lemon juice.
  • Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir through the cauliflower mixture, adding a little cooking water to loosen if needed.
  • Spoon into serving bowls and serve sprinkled with the lemon rind and parsley.
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