Recipe for Pasta al Cavolfiore: Sicilian Cuisine

Pinenuts and currants star often in Sicilian cuisine, so richly influenced by Middle Eastern culinary heritage. They enhance la pasta al cavolfiore (“pasta with cauliflower), a filling, tasty Sicilian winter dish Pino’s wonderful mother, Signora Vincenza, taught me years ago.

[lcaption]Signora Vincenza[/lcaption]

It’s always been a favorite winter pasta dish in our house.

Here’s how to make Pasta al Cavolfiore:

Ingredients:

penne or rigatoni pasta (use 1 lb for every 5 persons)
a head of cauliflower
a bottle of tomato sauce
extra virgin olive oil, q. b. (quanto basta or “as much as you need”)
a handful of currants (or use raisins..though currants are preferred)
a handful of pine nuts
a small onion
salt, pepper, q.b.
Parmesan cheese, q.b.
optional: a couple anchovies, preserved in oil (Signora Vincenza always added a couple anchovies to simmering onion)
another optional addition: a red chili pepper

Wash cauliflower, cutting into flowerets. Use the leaves, too, cutting into small pieces.

Cook cauliflower in salted boiling water and drain when al dente (“to the tooth,” ie, cauliflower should not be soft) – might take less than ten minutes. Save the water in which you cooked the cauliflower – as you will cook the pasta in this water.

Dice onion.