Sicilian Pasta with Cauliflower, Anchovies, Raisins, and Pine Nuts

Sicilian pasta with cauliflower – also known as Pasta e Cavolfiore alla Siciliana – is a classic Sicilian dish that beautifully balances sweet, savoury, and briny flavours. Tender cauliflower is paired with anchovies, raisins, and pine nuts, then finished with olive oil and crisp breadcrumbs for texture. Deeply rooted in Sicilian cuisine, this pasta is rustic, comforting, and surprisingly elegant.

Hey folks – I hope you all are doing well!

This is one of those dishes that shows just how layered and thoughtful Sicilian cooking can be. Pasta e Cavolfiore alla Siciliana isn’t about heavy sauces or excess cheese; instead, it relies on contrast and balance, letting each ingredient play a clear role. So, let’s dive into this Sicilian pasta with cauliflower – a truly unique pasta recipe.

Sicilian Style Pasta with Cauliflower (Pasta e Cavolfiore alla Sicilian)

Sicilian Style Pasta with Cauliflower? I bet many of you have never tried or even heard of it.

Yeah, that was me before February, 2023. When Frank posted the recipe on this blog, I was definitely intrigued with such a unique and somewhat unusual flavour combination. I mean, pasta and raisins? I had never heard of adding raisins to pasta. On a side note, now I know that you can find raisins in quite a few pasta sauce variations.

Needless to say, I wanted to try this pasta ASAP (and that does not happen too often.) And just a couple of weeks later, this happened!

Only three words: thank you, Frank!

What Does This Pasta Taste Like?

It is hard to explain – you simply need to try it!

First, the sauce is creamy. The cauliflower is simmered until it is soft and resembles the rough pure. Pine nuts, raisins, and bread crumbs are important ingredients for the added texture.

Secondly, raisins do not make this pasta sweet – they add some subtle juiciness (and maybe a hint of sweetness.)

The pasta sauce itself is quite delicate – because cauliflower is rather neutral. That’s why the addition of breadcrumbs is important. Oh boy, those breadcrumbs! I normally do not like any breadcrumbs, and I have never used them on pasta. Homemade breadcrumbs (I used baguette) tossed with extra virgin olive oil and a good pinch of salt are terrific. I made a LARGE batch of it and used for two days literally sprinkling everything.

As I said, they do add the character to this pasta, so please do not skip them!

Ingredients You’ll Need for This Sicilian Pasta with Cauliflower

• Pasta. Traditionally long shapes like spaghetti or bucatini are used for Pasta e Cavolfiore alla Siciliana, but short pasta works just as well.
• Cauliflower. Cut into small pieces so it softens easily and integrates into the sauce.
• Anchovy fillets. They dissolve into the oil, adding depth without tasting fishy.
• Raisins. A classic Sicilian touch that balances the saltiness.
• Pine nuts. Toasty, rich, and essential to the dish’s texture.
• Onion and garlic. Build gentle sweetness and aroma.
• Olive oil. The flavour base of this Sicilian pasta with cauliflower.
• Saffron (optional). Traditional in some versions of Pasta e Cavolfiore alla Siciliana, adding colour and aroma.
• Salt and black pepper. Season carefully, especially with anchovies.
• Chilli flakes (optional). For a gentle kick.

Breadcrumbs

• Breadcrumbs. Coarsely ground, preferably from stale bread.
• Olive oil. To toast the crumbs until golden.
• Salt. Just enough to season.

How to Make Pasta e Cavolfiore alla Siciliana

Cook the cauliflower in salted water until very tender; reserve some of the cooking water. In a wide pan, warm olive oil and gently sauté the onion and garlic until soft. Add anchovies and cook until they dissolve into the oil, then stir in raisins, pine nuts, chilli flakes, and saffron (if using).

Add the cauliflower to the pan, gently breaking it down and loosening the mixture with reserved cooking water until it forms a soft, rustic sauce -this is the heart of Pasta e Cavolfiore alla Siciliana. Season lightly, keeping in mind the anchovies.

Cook the pasta until al dente, then toss it with the cauliflower sauce, adding more cooking water if needed for a silky finish. Meanwhile, toast the breadcrumbs in olive oil until golden and crisp. Serve the Sicilian pasta with cauliflower topped generously with breadcrumbs and a final drizzle of olive oil.

More Pasta Recipes

Looking for more pasta ideas? Sure!

• Ragù alla Bolognese (Classic Pasta Bolognese Sauce)
• Creamy Tomato Ham Pasta (Pasta al Baffo)
• Creamy Bolognese Pasta (Pasta alla Pastora)
• Olive Oil Garlic Pasta (Pasta Aglio e Olio)
• Creamy Fontina Ham Pasta (Pasta Alla Valdostana)
• Sausage Liver Porcini Pasta (Pasta alla Langarola)
• Creamy Smoked Salmon Pasta (Easy Weekdays Recipe)

I hope you like this Sicilian Style Pasta with Cauliflower, and you will give it a try shortly. If you make it, please let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen. And please check Frank’s blog, too.

Cheers!

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Sicilian Style Pasta with Cauliflower

Recipe by Ben | Havocinthekitchen

5.0 from 2 votes

Course: Pasta and GnocchiCuisine: Italian

This Sicilian Style Pasta with Cauliflower (Pasta e Cavolfiore alla Siciliana) is a unique recipe with anchovies, pine nuts, and raisins, and bread crumbs tossed with olive oil and salt!

Adopted from Memorie di Angelina – Easy authentic Italian recipes

Servings

4-6

servings

Prep time

10

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Sicilian Style Pasta with Cauliflower:

• 450 gr. pasta (normally long such as spaghetti or bucatini, but short types will work too)

• 1 small-medium cauliflower, roughly cut into small pieces

• 2-3 tbsp. olive oil

• 1 small onion, finely minced

• 2-3 garlic cloves

• 2-3 anchovy fillets

• 1/4 cup raisins

• 1/4 cup pine nuts

• salt and pepper, to taste

• 1/2 tsp. saffron strands, dissolved in 2 tbsp. warm water (optional)

• 1/4 tsp. chili flakes (optional)

• Breadcrumbs

• 1 cup breadcrumbs – I simply grind the stale baguette into course crumbs

• 3-4 tbsp. olive oil

• a good pinch of salt

Directions

• In a medium pan sauté the breadcrumbs in olive oil and seasoned with salt, over low-medium heat, until golden brown. Turn off the heat and set aside.
  
• Bring a large pot of salted water to a boil. Add the cauliflower and boil for about 5 minutes, until mostly tender. Remove the cauliflower and set aside but do not discard the water. (See step 5)
• In a separate pan, sauté the onion and garlic in olive oil until soft and translucent.
• Then add the anchovies, and when they’ve melted into the onion, add the raisins and pine nuts. If using, also add the dissolved saffron or / and chili flakes.
• Scoop cauliflower out of the pot and add it directly to the skillet pan. Give it a toss, then add a ladleful of the cooking water. Simmer the cauliflower until fully tender, stirring and breaking up the cauliflower with a spoon or spatula. The cooking liquid should almost entirely evaporate and the cauliflower should turn into a rough purée.
• In the meantime, add the pasta to the pot where the cauliflower was boiled, and cook until al dente or even a tad less. Reserve some water (a cup or so) then drain.
• Gently stir in the cooked pasta to the pan with the cauliflower sauce. Toss and simmer for a minute or so, until the flavours are combined and the pasta and the cauliflower puree well-combined. Try and season with salt and pepper, if necessary.
• Serve topped with the breadcrumbs. Enjoy!