Equipment
Ingredients
Pasta & Aromatics
- salt, such as Diamond Crystal
- 450 g bucatini
- 120 ml olive oil, extra virgin
- 50 g yellow onion, minced
- 2 garlic, minced
- 15 g parsley, finely chopped
- 4 oil-packed anchovy fillets
- 2 g cinnamon
- 3 cloves
- 33 g tomato paste
- 240 ml tomato purée
- 340 g cauliflower
Almond Breadcrumb Topping
- 60 g unsalted almonds, finely chopped
- 220 g white bread, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1007 kcal
- Protein
- 28 g
- Carbohydrates
- 130 g
- Fat
- 43 g
- Fiber
- 9 g
- Sugar
- 10 g
- Sodium
- 1104 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 7 mg
- Potassium
- 871 mg
- Calcium
- 195 mg
- Iron
- 6.9 mg
- Magnesium
- 94 mg
- Phosphorus
- 224 mg
- Zinc
- 1.6 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 56 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 10.1 mg
- Vitamin K
- 97 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.51 mg
- Niacin
- 5.8 mg
- Folate
- 124 mcg
- Water
- 174 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than package directions. Reserve 350ml (1.5 cups) of the pasta cooking water, then drain the pasta.
While the pasta water heats, toast the finely chopped almonds in 45ml (3 tablespoons) of olive oil in a large skillet over low heat for 2-3 minutes, stirring occasionally, until fragrant and lightly golden.
Add the chopped bread, 2.5ml (1/2 teaspoon) of kosher salt, and 15ml (1 tablespoon) of olive oil to the skillet with the almonds. Stir continuously for 5 minutes until the bread is toasted and golden. Remove from heat, stir in the chopped parsley leaves, and transfer the mixture to a plate. Wipe the skillet clean.
Return the skillet to the stove over medium heat and add the remaining 60ml (4 tablespoons) of olive oil. Add the minced onion, garlic, and parsley stems. Sauté for 4-5 minutes, stirring frequently, until the garlic is soft and the onion is translucent. Add 5ml (1 teaspoon) of salt, the anchovy fillets (if using), cinnamon, and cloves. Mash the anchovies against the pan with a spoon until they dissolve into the oil.
In a small bowl, mix the tomato paste with 120ml (1/2 cup) of the reserved pasta water. Pour this mixture into the skillet. Add the riced cauliflower and stir to combine, breaking up any large frozen pieces with the back of your spoon.
Once the cauliflower begins to soften, stir in the tomato purée. Increase the heat to medium-high and cook for 3 more minutes, stirring occasionally, until the sauce has thickened.
Add 120ml (1/2 cup) of the reserved pasta water to the skillet, followed by the drained pasta. Toss continuously to coat the pasta evenly with the sauce. Add more pasta water, a little at a time, if needed to achieve a well-coated consistency.
Transfer the sauced pasta to a large serving dish. Sprinkle the almond-breadcrumb mixture evenly over the top and finish with a drizzle of olive oil. Serve immediately.
Chef's Notes
- Use fresh parsley for the best flavor.
- The quality of the olive oil is important in this dish, use the best you can.
- To rice the cauliflower, use a food processor or a box grater.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, or in the microwave.
Troubleshooting
Pasta is mushy
Cause:
Prevention:
Sauce is too thin
Cause:
Prevention:
Breadcrumbs are burnt
Cause:
Prevention:
Cultural Context
This recipe is inspired by the flavors of Sicily, Italy, with the use of anchovies, cauliflower and breadcrumbs
