Sicilian cauliflower spaghetti

Name: sicilian cauliflower spaghetti
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 50 g pine nuts; 300 g Spaghetti; 1 little baking flour in florets; 6 el olive oil; 8 anchovy fillets in olive oil, in pieces; 1 toe garlic finely chopped; 1 tin can tomato paste 70 g; 50 g currants

A tasty Italian recipe. The main course contains the following ingredients: fish, pine nuts, spaghetti, cauliflower (in florets), olive oil, anchovy fillets (in olive oil, in pieces), garlic (finely chopped), tomato puree (70 g) and currants.

Ingredients

Directions

Roast the pine nuts 4 min.
In a frying pan with a non-stick coating golden brown.
Let cool on a plate.
Boil the spaghetti and cauliflower in a large pan with water and salt for 6 minutes (they are not done yet).
Drain, keep a cup of cooking liquid.
In the meantime, heat the oil in a frying pan and fry the anchovies with the garlic for 3 minutes.
Add the tomato paste and 3 tablespoons of cooking water to the anchovies.
Cook for another 3 minutes.
Add the currants, cauliflower and spaghetti to the anchovies.
Bake for 2 to 3 minutes, shuffling over high heat until the spaghetti is al dente.
If it is too dry, add some extra cooking liquid.
Season with salt and pepper, sprinkle with the pine nuts..