Back to Recipe Menu

Pappardelle with cauliflower, anchovies & pine nuts

Method

  • Cook the pasta in plenty of rapidly boiling, salted water until al dente, adding the cauliflower about halfway through.
  • While the pasta is cooking, heat a little oil in a large pan and gently saute the onion and garlic until tender. Add the anchovies, raisins, pine nuts and a little more oil if needed. Then turn the heat right down, mix well and briefly cook.
  • When the pasta is ready, drain well and add to the sauce. Toss well with the parsley and serve, if you like, with parmesan sprinkled on top.

Ingredients

  • 400 gm pappardelle
  • ¼ small cauliflower, cut into florets
  • sea salt flakes
  • olive oil
  • 1 red onion, finely sliced
  • 2-3 garlic cloves, crushed
  • 6 anchovies, chopped
  • 3 tbsp raisins
  • 3 tbsp pine nuts, toasted
  • 1 handful chopped Italian (flat leaf), parsley
  • freshly grated parmesan (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm