Sicilian-style Spaghetti

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 head cauliflower, cored and broken into small florets
• 1/2 cup extra virgin olive oil
• 2 anchovy fillets, mashed to a paste with the side of a large knife
• coarse salt
• 1/4 cup raisins
• 1/4 cup pine nuts, toasted
• 1/2 lemon, zest of
• 1/2 cup panko breadcrumbs (japanese bread crumbs)
• fresh ground black pepper
• 1 lb spaghetti
• 1/2 bunch fresh flat-leaf parsley, chopped
• freshly grated parmigiano-reggiano cheese, for serving

Recipe

• 1 preheat oven to 350°.
• 2 bring a large pot of water to a boil.
• 3 place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat.
• 4 cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
• 5 bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
• 6 uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
• 7 stir in raisins and pine nuts, and cook until just heated through.
• 8 remove from heat and cover; set aside.
• 9 place panko on a rimmed baking sheet. drizzle with 2 tablespoons oil, and season with salt and pepper.
• 10 toss to coat crumbs with oil, and spread into an even layer.
• 11 bake until lightly browned and crunchy, about 10 minutes.
• 12 set aside.
• 13 add salt and return to boil; add spaghetti and cook according to package directions.
• 14 drain, and add to a large bowl.
• 15 drizzle with remaining 2 tablespoons oil; toss to coat.
• 16 top with cauliflower mixture, parsley, and lemon juice.
• 17 gently toss to combine.
• 18 sprinkle with panko and cheese; serve immediately.