Sicilian Cauliflower Pasta with Anchovies and Toasted Breadcrumbs

Linguine col broccolo arriminato e mollica atturrata is a traditional Sicilian dish, rich in Mediterranean flavors and aromas.

The “broccolo” in this context refers to cauliflower, and the “mollica atturrata” is toasted breadcrumbs, a crunchy touch that enriches the dish.

SERVINGS:4

INGREDIENTS:

• 12 oz linguine
• 1 medium head of cauliflower (about 4-5 cups florets)
• 1 small onion (finely chopped)
• 4-5 anchovy fillets in oil
• ¼ cup raisins (optional)
• ¼ cup pine nuts
• Olive oil (extra virgin)
• Salt and pepper to taste
• A pinch of saffron (optional, 1 sachet or a few strands)
• 1 garlic clove (optional)
• Red pepper flakes (optional)

For the toasted breadcrumbs:

• ¾ cup plain breadcrumbs (preferably from stale bread)
• 1 tablespoon olive oil
• 1 garlic clove (optional)

METHOD:

Prepare the cauliflower:

Clean and cut the cauliflower into florets. Boil florets in salted water until tender, about 10-15 minutes. Drain and save the cooking water for the pasta.
Prepare the base for the soffritto:

In a large skillet, heat a few tablespoons of olive oil over medium heat and add the finely chopped onion. If you like, you can also add a whole clove of garlic, which you can remove later.
When the onion becomes soft and translucent, add the anchovy fillets and stir until they dissolve in the oil.

Add the cauliflower:

Add the cooked cauliflower to the pan with the onions and anchovies. Mash the cauliflower with a fork and stir (“arriminate” means “stir” in Sicilian) until it breaks down and blends with the other ingredients.
If desired, dissolve saffron in a little hot water and add it to the pan, along with raisins and pine nuts for an authentically Sicilian touch.

Cook the pasta:

Boil the linguine in the cooking water of the cauliflower. Cook until al dente, then drain and transfer the pasta to the skillet with the cauliflower mixture. Stir well over low heat to combine and absorb the flavors.

Prepare the toasted breadcrumbs:

In a separate small skillet, heat 1 tablespoon of olive oil and add the breadcrumbs. Optionally, you can add a clove of crushed garlic to give it more flavor. Toast the breadcrumbs over medium-low heat, stirring constantly, until golden brown and crispy. Be careful not to burn them!

Serve:

Serve the linguine with cauliflower hot, topped generously with the toasted breadcrumbs. Drizzle with a little olive oil and, if desired, sprinkle red pepper flakes for a spicy touch.

Tips:
Variations: For a richer flavor, grated pecorino cheese can be added.
Vegetarian option: Omit the anchovies to make it suitable for vegetarians.