Pasta Chi Vruoccoli Arriminati (Sicilian Pasta with Cauliflower and Toasted Breadcrumbs)

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aczuprynski

subheading: For the Toasted Breadcrumbs:

8 ounces (225g) bread, cut into ¾- to 1-inch pieces (see note)

1 tablespoon (15ml) extra-virgin olive oil

Kosher salt

subheading: For the Pasta:

Kosher salt

1 small head (1 ½ to 1 ¾ pounds; 700 to 800g) cauliflower, preferably green Romanesco, cut into 1- to 2-inch florets

¼ cup (60ml) extra-virgin olive oil

1 small (4-ounce; 115g) yellow onion, finely chopped

5 anchovy fillets (15g)

2 tablespoons (30g) golden raisins

2 tablespoons (30g) pine nuts, lightly toasted

Pinch saffron threads

Pinch fennel pollen (optional)

12 ounces (340g) short, tubular dried pasta such as sedani or rigatoni, or long pasta such as bucatini

½ cup (60g) toasted breadcrumbs, divided

Directions at seriouseats.com

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