PASTA WITH CAULIFLOWERS SICILIAN-STYLE (PASTA CON I BROCCOLI ARRIMINATI)

Pasta with broccoli arriminati is one of those Sicilian recipes that cannot be more typical.

Although it does not have the same notoriety as pasta with sardines, it represents one of the best known dishes in Sicily for its incredible goodness.

Before moving on to the description of the recipe it is necessary to make two very brief clarifications.

The term arriminati refers to the act of stirring by which the sauce composed of broccoli sweetened by raisins, pine nuts and onion that enhance its taste, saffron that colors and perfumes it, and salted sardines that give it a strong and decisive flavor is made creamy.
When people talk about broccoli, they are referring to cauliflower.

So as not to run the risk of buying one ingredient instead of another, let’s clarify that in Sicily, and more precisely in the province of Palermo, the term “sparacelli” refers to Sicilian broccoli (the broccoli cabbage); instead, broccoli is that vegetable that, in the rest of Italy, is usually known as cauliflower.

Pasta with broccoli arriminati has many variations depending on the province in which we happen to taste it.

Therefore, it can happen to be eaten with white or green broccoli, with tomato extract or plain, with saffron or without, with “muddica atturrata” (toasted breadcrumbs) or without.

Why You’ll Love This Recipe

• Authentic Sicilian Flavor: A perfect balance of sweet, savory, and aromatic ingredients.
• Unique Twist: Features cauliflower (broccoli in Sicilian dialect) as the star ingredient.
• Comfort Food: A satisfying, hearty dish perfect for any occasion.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 2 lb (900 g) green cauliflower
• Salt, to taste
• 6 tbsp extra-virgin olive oil
• 1 medium onion, finely diced
• Crushed red pepper, to taste
• 4 anchovy fillets, chopped
• 2 oz (60 g) pine nuts
• 2 oz (60 g) dark raisins
• ½ tsp saffron powder, dissolved in 1–2 tbsp warm water
• 1 lb (450 g) penne or fusilli pasta

Step-by-Step Method

1. Prepare the Cauliflower

1. Cut out the bottom of the cauliflower, removing tough green leaves. Carve out the center.
2. Halve the cauliflower, separate the florets, and cut them into 2” (5 cm) pieces. Green tender leaves can also be used.
3. Rinse the cauliflower in a bowl of fresh water, then drain.
4. Fill a large stockpot with water, bring to a boil, and add salt. Cook the cauliflower for about 5 minutes, until half-cooked but not fully tender.
5. Drain the cauliflower with a slotted spoon, reserving the cooking water.

2. Make the Sauce

1. Heat olive oil in a medium saucepan over medium heat.
2. Add diced onion and crushed red pepper. Sauté until the onion is soft and translucent.
3. Turn off the heat and add anchovy fillets. Stir and break them apart with a fork until dissolved. Be careful not to let the anchovies cook too long, as this can make them overly tangy.
4. Turn the heat back to medium, then add pine nuts, raisins, saffron (dissolved in water), and cauliflower.
5. Mix to combine and sauté briefly. Adjust salt if necessary. If the sauce is too thick, add about 1 cup of the reserved cauliflower cooking water.

3. Cook the Pasta

1. Bring the stockpot with the reserved cauliflower cooking water back to a boil.
2. Cook the pasta according to package instructions until al dente. Taste occasionally for readiness.
3. Drain the pasta and transfer to a large bowl.

4. Combine and Serve

1. Top the pasta with the prepared sauce and toss gently to combine.
2. Serve lukewarm for the best flavor experience.

Tips

• Broccoli vs. Cauliflower: In Sicilian dialect, broccoli refers to cauliflower. Be sure to use green cauliflower for this dish.
• Balanced Flavor: Anchovies are naturally salty, so adjust the salt cautiously.
• Versatile Variations: Add toasted breadcrumbs (muddica atturrata) on top for extra crunch and flavor.

Nutritional Information (Per Serving)

Buon Appetito! Relish the rich, aromatic flavors of Pasta with Broccoli Arriminati, a dish that transports you to the heart of Sicily with every bite.

Enjoy the unique blend of sweetness, savoriness, and subtle spice that makes this recipe a standout classic!

Pasta With Cauliflowers Sicilian-Style Recipe

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Servings 4

Ingredients

  

• 2 lb 900 g green cauliflower
• salt to taste
• 6 tablespoons extra-virgin olive oil
• 1 medium onion finely diced
• crushed red pepper
• 4 anchovy fillets chopped
• 2 oz 60 g pine nuts
• 2 oz 60 g dark raisins
• 1/2 teaspoon saffron powder dissolved in 1 – 2 tablespoons of warm water
• 1 lb 450 g penne or fusilli pasta

Instructions

 

• To clean the cauliflower, cut out the bottom of the cauliflower.
• Eliminate the tough green leaves. Carve out the center.
• Cut the cauliflower in half.
• Separate the florets and cut in 2” (5 cm) pieces.
• Green tender leaves can be used. Place the pieces in a bowl full of fresh water. Wash and drain.
• Fill a large stockpot with water and bring it to a boil; add the cauliflower and salt.
• Cook for about 5 minutes, until the cauliflower is half-cooked and not yet fully tender.
• Drain the cauliflower with the help of a large slotted spoon. Reserve the cooking water.
• Pour the olive oil in a medium-size saucepan and turn the heat to medium.
• Add the onion, generous red pepper, and sauté gently until the onion becomes soft and translucent.
• Turn off the heat. Add the anchovies fillets to the pan.
• Quickly stir and break the anchovies with a fork to dissolve them.
• When adding the anchovies, don’t let them cook. Otherwise they will burn, giving the dish a very strong tang.
• Turn the heat to medium, add pine nuts, raisins, saffron and cauliflower.
• Mix to combine and sauté briefly.
• Anchovies can be very salty, so adjust the salt at this point if necessary.
• If the sauce is too thick, add about 1 cup of the cauliflower cooking water.
• Bring the stockpot with the reserved cauliflower cooking water to a boil.
• Cook the pasta in the cauliflower cooking water following manufacturer’s instructions.
• Taste for readiness from time to time until al dente (firm but not too soft or overcooked).
• Drain and transfer to a bowl.
• Top with the sauce, toss, and set aside.
• Serve lukewarm.