Pasta con broccoli arriminati alla palermitana al forno

Cook the bucatini according to package instructions until al dente.

In a pan, sauté the chopped onion in olive oil until translucent.

Add the anchovy fillets and cook until they dissolve.

Incorporate the cauliflower florets and cook until tender.

Stir in the raisins, pine nuts, and saffron, mixing well.

Combine the cooked bucatini with the vegetable mixture and season with salt and pepper.

Transfer the mixture to a baking dish, sprinkle with grated caciocavallo and breadcrumbs on top.

Bake in the oven until the top is golden and crispy.

Equipment Needed

Spice Level:

Dietary

Allergens