Sicilian-Style Spaghetti Recipe

Name: Sicilian-Style Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cored and broken into small florets; 1/2 cup extra virgin olive oil; 2 anchovy fillets, mashed to a paste with the side of a large knife; coarse salt; 1/4 cup raisins; 1/4 cup pine nuts, toasted; 1/2 lemon, zest of; 1/2 cup panko breadcrumbs (Japanese bread crumbs); fresh ground black pepper; 1 lb spaghetti; 1/2 bunch fresh flat-leaf parsley, chopped; freshly grated parmigiano-reggiano cheese, for serving

Servings: persons

1 head cauliflower, cored and broken into small florets
1/2 cup extra virgin olive oil
2 anchovy fillets, mashed to a paste with the side of a large knife
coarse salt
1/4 cup raisins
1/4 cup pine nuts, toasted
1/2 lemon, zest of
1/2 cup panko breadcrumbs (Japanese bread crumbs)
fresh ground black pepper
1 lb spaghetti
1/2 bunch fresh flat-leaf parsley, chopped
freshly grated parmigiano-reggiano cheese, for serving

1
Preheat oven to 350u00b0.
2
Bring a large pot of water to a boil.
3
Place cauliflower, 1/4 cup oil, and anchovy fillets in a large saute pan over medium heat.
4
Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
5
Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
6
Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
7
Stir in raisins and pine nuts, and cook until just heated through.
8
Remove from heat and cover; set aside.
9
Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper.
10
Toss to coat crumbs with oil, and spread into an even layer.
11
Bake until lightly browned and crunchy, about 10 minutes.
12
Set aside.
13
Add salt and return to boil; add spaghetti and cook according to package directions.
14
Drain, and add to a large bowl.
15
Drizzle with remaining 2 tablespoons oil; toss to coat.
16
Top with cauliflower mixture, parsley, and lemon juice.
17
Gently toss to combine.
18
Sprinkle with panko and cheese; serve immediately.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower, cored and broken into small florets, 1/2 cup extra virgin olive oil, 2 anchovy fillets, mashed to a paste with the side of a large knife, coarse salt, and more.

Yes, Sicilian-Style Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sicilian-Style Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions