Sicilian-Style Spaghetti

Recipe by dojemi
READY IN: 25mins




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