Sicilian Cauliflower with Raisins and Bucatini
This is a Sicilian dish and the topping really brings out the flavor of the cauliflower and the raisins.
- 1 pound bucatini or perciatelli or linguine
- 1/4 cup olive oil
- 1 small onion
- 1 pound cauliflower florets
- 2 cups water
- 1 cup California raisins
- 4 ounce tomato sauce
- pinch of salt
- pinch of freshly ground black peppercorn
- 2 tablespoons cinnamon
- 1 bucatini or perciatelli or linguine
- 1 teaspoon salt
- 1 cup bread crumbs
- 3 tablespoons sugar
Heat the water for the pasta. Heat olive oil and then sauté onion for 3 minutes. Add cauliflower florets and sauté for 3 minutes. Add 2 cups of water, the raisins, and the tomato sauce. Cook for 10 minutes until the raisins plump. Salt and pepper to taste. When the sauce is almost done, cook the pasta al dente. Meanwhile, in a separate frying pan, brown bread crumbs, cinnamon and sugar together. Do not burn. Drain the pasta. Serve in a bowl, add sauce. Use crumb topping as you would cheese. Sprinkle over pasta and serve.
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