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1
Place the raisins or currants in a small bowl and cover with warm water.
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2
In another bowl combine the saffron with 3 tablespoons warm water.
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3
Let both sit for 20 minutes while you prepare the other ingredients.
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4
Bring a large pot of water to a boil and salt generously.
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5
Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes.
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6
Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain.
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7
Cover the pot and turn off the heat.
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8
You will cook the pasta in the cauliflower water.
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9
Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
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10
Heat the olive oil over medium heat in a large, heavy skillet and add the garlic.
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11
Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes.
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12
Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
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13
Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower.
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14
Season to taste with salt and pepper.
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15
Cover, turn the heat to low and simmer 10 minutes, stirring occasionally.
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16
Keep warm while you cook the pasta.
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17
Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package.
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18
Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water.
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19
Drain the pasta and transfer to the pan with the sauce.
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20
Toss together and serve, sprinkled with pecorino and chopped basil leaves.
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21
If desired, drizzle a little olive oil over each serving.
