Sicilian-style pasta with cauliflower

Ingredients

• 350 gsmooth penne
• 1 smallcauliflower
• 1onion
• a few tablespoonstomato sauce or some peeled tomatoes
• 4salted anchovies
• 50 gsultanas
• 50 gpine nuts
• to tastegrated Parmesan or caciocavallo
• 6 tablespoonstoasted breadcrumbs
• a knobbutter
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare cauliflower

   Remove the leaves and stalk from the cauliflower, break it into florets and wash them. Cook the florets in boiling salted water.

2. 2

   Drain cauliflower

   When the cauliflower is cooked, drain it and reserve the cooking water.

3. 3

   Cook onion

   Soften a generous amount of onion in olive oil. In one corner of the pan, dissolve the desalted anchovies.

4. 4

   Add tomato

   Stir in the tomato sauce or peeled tomatoes. After a few minutes, add the cauliflower and crush it into the sauce.

5. 5

   Add fruit and nuts

   Stir in the sultanas and pine nuts, which should first be toasted in a pan with oil.

6. 6

   Cook the pasta

   Boil the penne in the reserved cauliflower water. Drain it while still al dente and add it to the cauliflower mixture.

7. 7

   Mix with cheese

   Mix thoroughly with the Parmesan or caciocavallo and the butter.

8. 8

   Fill the dish

   Butter an ovenproof dish and coat it with breadcrumbs, previously toasted in a pan with two tablespoons of oil. Add the pasta.

9. 9

   Top with crumbs

   Level the pasta, sprinkle over more breadcrumbs and add a few small flakes of butter.

10. 10

    Bake until crisp

    Bake at 200°C for 20–30 minutes, until a golden crust forms.

What is Sicilian-style pasta with cauliflower?

This is a Sicilian-inspired baked pasta, pairing cauliflower with the sweet and savoury accents of sultanas, pine nuts and anchovies. The combination reflects a familiar flavour contrast in Sicilian cooking.

Here, the cauliflower is crushed into a tomato-based sauce, then mixed with penne, cheese and butter. A toasted breadcrumb coating gives the baked dish its crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 22g protein, 92g carbs, 25g fat.

Most of the carbohydrates come from the penne, with additional amounts from the breadcrumbs and sultanas. Olive oil, pine nuts, butter and cheese contribute much of the fat, while pasta, cheese and pine nuts provide protein. Balance a serving with a generous green salad or non-starchy vegetables.

The key ingredients

Cauliflower: Cook it until tender enough to crush into the sauce, but not so soft that it disappears completely.

Anchovies: Desalt them before cooking, then dissolve them in the oil and onion for an even savoury flavour.

Sultanas and pine nuts: These add sweetness and crunch. Toast the pine nuts in oil as directed, keeping them separate until they are added to the cauliflower.

Using the cooking water

Reserved water: Save the cauliflower water when draining the florets; it becomes the cooking liquid for the penne.

Pasta texture: Drain the pasta al dente, as it will spend another 20–30 minutes in the oven. This helps it keep its shape in the finished bake.

Building the breadcrumb crust

Toasted crumbs: The recipe uses breadcrumbs toasted in a pan with two tablespoons of oil to coat the buttered oven dish. Keep some aside for the final topping.

Even coverage: Level the pasta before scattering on the extra crumbs and adding small flakes of butter. This helps the top brown across the dish.

When the pasta is ready

Look for a well-formed golden crust after 20–30 minutes at 200°C. The precise time depends on the dish and oven, so check the surface as it bakes.

The pasta should be tender but still hold together, with the cauliflower sauce around it and a crisp top. Let the dish settle briefly before serving so portions are easier to lift.

What to serve with it

Serve the pasta as a substantial main course, with a simple green salad or lightly dressed vegetables alongside. Their freshness contrasts with the rich, baked topping.

The recipe allows either Parmesan or caciocavallo; choose one according to the flavour you want, then season the sauce carefully because anchovies and cheese both bring savouriness.

Recipe notes & tips

• Reserve the cauliflower cooking water before draining the florets.
• Desalt the anchovies before adding them to the pan.
• Toast the pine nuts in oil before mixing them into the cauliflower.
• Keep the penne al dente so it can finish cooking in the oven.
• Use a little extra breadcrumb topping if you prefer a thicker crust.

Variations

• Choose the cheese: Use grated Parmesan or caciocavallo, as in the recipe.
• Use peeled tomatoes: Substitute them for the tomato sauce.
• Adjust the sweetness: Add the sultanas as listed, or reduce them slightly for a less sweet contrast.
• Change the pasta shape: Use another pasta shape that holds the cauliflower mixture.
• Add pepper: Grind black pepper over the pasta before baking for a more pronounced peppery flavour.

Common mistakes to avoid

• Discarding the cooking water: Reserve it before draining, as it is used to cook the penne.
• Overcooking the pasta: Drain it al dente so it does not become too soft in the oven.
• Skipping the anchovy preparation: Desalt the anchovies before they go into the pan.
• Forgetting the topping: Keep some toasted breadcrumbs for the final layer over the pasta.
• Baking by the clock alone: Check for a golden crust within the 20–30-minute baking window.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven until hot throughout; cover loosely if the breadcrumb crust is browning too quickly.

Frequently asked questions