Pasta palermo

Ingredients

• 500g bucatini or any short pasta of your choice
• 1 medium cauliflower
• 1 yellow onion
• 1/2 cup dry black currants
• 2 Tbsp pine nuts
• 4 canned anchiovies fillets
• Olive oil
• Salt and Pepper
• 1 pinch saffron
• 2 to 3 tbsp grated parmesan cheese
• 2 to 3 tbsp bread crumbs

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Preparation

• Start by making a tea with the saffron threads and set aside. Soften the dry currants in a bowl with warm water.
• Wash and cut the cauliflower in medium size florets. Bring a pot of salted water to boil and cook the cauliflower until slightly tender.
• Take the florets out with a strainer and keep the water from the pot to cook the pasta after.
• In a pan sautee the onion with olive oil until they become soft and translucent, add the anchovies, the pine nuts, the currants (drained), the cauliflower and cook for about 10/15 minutes until everything is mixed well.
  
• Add some ‘saffron tea’ to keep it moist while all the ingredients are cooking. In the meantime check the pasta and be sure to cook it until it is about two minutes before ‘al dente’.
• Drain and transfer the pasta to a large baking dish. Mix the pasta with some grated parmesan cheese. Add the rest of the ingredients and mix well.
• Add some more saffron tea and then sprinkle the top with bread crumbs and the reamining grated parmesan cheese. Bake at 350 F for about 20 minutes.

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