Real Recipes From Real Home Cooks ®

ditali with cauliflower and anchovy sauce

a recipe by
barbara lentz
beulah, MI

Nice pasta side

serves 6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For ditali with cauliflower and anchovy sauce

  • 1 sm
    head cauliflower broken into florets
  • 3 Tbsp
    olive oil
  • 1 md
    onion diced
  • 6
    anchovy fillets drained and chopped
  • 2 Tbsp
    pine nuts toasted in a dry skillet
  • 2 Tbsp
    dried currants soaked in 1 tbsp hot water for 5 minutes
  • 1 tsp
    saffron threads soaked in 1 tbsp warm water
  • 2 1/2 c
    ditali pasta
  • 1/2
  • salt and pepper
  • fresh grated parmesan and parsley for garnish

How To Make ditali with cauliflower and anchovy sauce

  • 1
    In a vegetable steamer, steam the cauliflower until tender about 15 minutes. Reserve the steaming water.
  • 2
    Heat the olive oil in a skillet over med high heat. Add teh onion and saute about 10 minutes. Add the anchovy fillets and let soften in the oil. Add the pine nuts, drained currants and the saffron and it's soaking liquid. Simmer stirring until well mix.
  • 3
    Add the cauliflower and stir well. Let cook over low heat.
  • 4
    Cook the Diiali in the reserved cauliflower water until al dente. Drain the pasta and reserve a ladle of pasta water and add to the cauliflower mixture.
  • 5
    Add the pasta to the pan stirring to combine. Stir in the lemon juice and season with salt and pepper.
  • 6
    Serve garnished with Parmesan cheese and parsley

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