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Pappardelle with cauliflower, anchovies & pine nuts


  • 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.


  • 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.

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