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Ingredients

• 400 g bucatini or short pasta
• 1 cauliflower (about 1 kg), green if you can find it
• 5 tbsp Castruriali extra virgin olive oil — The cauliflower breaks down in olive oil into a creamy sauce.
• 1 onion, finely chopped
• 4 anchovy fillets
• 30 g raisins, soaked
• 30 g pine nuts
• 0.2 g saffron, soaked in 2 tbsp warm water
• 50 g dried breadcrumbs, toasted in a little oil
• salt and black pepper

Method

1. Boil the cauliflower. Cut the cauliflower into florets and boil in a large pan of salted water for 8–10 minutes until tender. Lift out with a slotted spoon and keep the water for the pasta.
2. Build the sauce. Soften the onion in the oil for 8 minutes, melt in the anchovies, then add the raisins, pine nuts and saffron with its water.
3. Arriminare. Add the cauliflower and a ladle of its water and cook for 10 minutes, stirring and breaking it up with a wooden spoon until it is a rough, creamy sauce. Season.
4. Toss and serve. Cook the pasta in the cauliflower water until al dente, drain, toss with the sauce and serve with toasted breadcrumbs and a drizzle of raw oil.