Save My neighbor Maria brought this dish to a potluck last spring, and I watched everyone go back for seconds while she shrugged and said it was just leftovers thrown together. The combination sounded odd on paper, but one bite made perfect sense. The sweetness of raisins against salty anchovies, the roasted cauliflower adding earthy depth — it was a lesson in trusting unlikely pairings. I begged for the recipe and have been making it ever since.
The first time I made this for my family, my youngest wrinkled his nose at the mention of anchovies. I didnt argue, just let the smell of roasting cauliflower and garlic do the talking. By the time dinner was ready, he was hovering by the stove asking when we could eat. He cleaned his plate without a single complaint, and now he requests this specifically on busy weeknights.
Ingredients
- Whole wheat spaghetti: The nutty flavor stands up beautifully to the bold ingredients, and it holds onto the sauce better than regular pasta.
- Cauliflower: Roasting transforms it from bland to caramelized and sweet, so dont skip this step or try to steam it instead.
- Garlic: Slice it thin so it becomes fragrant and golden without burning, which would turn it bitter.
- Red chili: Optional but recommended for a gentle heat that wakes up the whole dish without overpowering it.
- Flat-leaf parsley: Fresh is essential here, it adds brightness that dried parsley simply cant match.
- Anchovy fillets: They melt into the oil and create a savory base, not a fishy one, trust me on this.
- Raisins: They plump up in the heat and add little bursts of sweetness that balance the salty anchovies perfectly.
- Capers: Rinse them well to remove excess brine, then chop them so their tangy flavor distributes evenly.
- Lemon zest: Use a microplane to get just the yellow part, the white pith underneath is bitter.
- Extra virgin olive oil: A good quality oil matters here since it carries all the flavors together.
- Salt and black pepper: Season carefully, the anchovies and capers already bring plenty of salt.
Instructions
- Roast the cauliflower:
- Preheat your oven to 220°C (425°F) and toss the cauliflower florets with a tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 18 to 20 minutes, turning them halfway through so they get golden and slightly crispy on the edges.
- Cook the pasta:
- While the cauliflower roasts, bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, following the package directions. Before you drain it, scoop out half a cup of the starchy pasta water and set it aside.
- Build the base:
- In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the sliced garlic and chopped chili. Sauté for about a minute until fragrant, then stir in the anchovies and capers, breaking up the anchovies with your spoon until they dissolve into the oil.
- Bring it together:
- Add the raisins and roasted cauliflower to the skillet, tossing gently to coat everything in the anchovy oil. Toss in the drained spaghetti and a splash of reserved pasta water, stirring until the pasta is well coated and everything is heated through.
- Finish and serve:
- Remove the skillet from the heat and stir in the lemon zest and chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed, then serve immediately with an extra drizzle of olive oil and a sprinkle of parsley on top.
Save I made this on a rainy Tuesday when I was too tired to think, and it reminded me that simple food can be deeply satisfying. My husband looked up from his plate and said it tasted like something youd order at a cozy trattoria, which is exactly the kind of magic a good recipe should deliver. Its become our go-to when we want something special without the fuss.
Serving Suggestions
This pasta shines on its own, but a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. If you want a bit more texture, toast some pine nuts or panko breadcrumbs in olive oil until golden and scatter them over each serving. A crisp, dry white wine like Verdicchio or Pinot Grigio is the perfect companion.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will absorb some of the moisture. Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen it up. You can also enjoy it cold as a pasta salad, the flavors meld beautifully overnight.
Customization Ideas
If anchovies arent your thing, try swapping them for a tablespoon of miso paste for a similar umami depth. Golden raisins or currants work just as well as regular raisins, and dried cranberries add a tart twist. For a gluten-free version, use your favorite gluten-free spaghetti and check that your capers are certified gluten-free.
- Add a handful of toasted walnuts for extra crunch and richness.
- Stir in a few spoonfuls of ricotta at the end for a creamy, indulgent finish.
- Double the lemon zest if you love bright, citrusy flavors that sing.
Save This dish proves that you dont need a long ingredient list or complicated techniques to make something memorable. Keep it in your back pocket for nights when you want to feel like a kitchen hero without breaking a sweat.
Recipe FAQs
- → Can I substitute the anchovies with something else?
While anchovies provide essential umami depth, you can substitute with 1-2 tablespoons of miso paste or use sun-dried tomatoes for a vegetarian version, though the flavor profile will differ significantly.
- → How do I prevent the cauliflower from becoming mushy?
Cut the florets into uniform small pieces and spread them in a single layer on the baking sheet without overcrowding. Turn them once during roasting to ensure even caramelization and maintain texture.
- → Can I prepare any components ahead of time?
Yes, you can roast the cauliflower up to 2 days in advance and store it refrigerated. Reheat gently in the skillet before combining with the pasta for best results.
- → What type of raisins work best for this dish?
Regular dark raisins provide a nice contrast, but golden raisins or sultanas offer a milder, slightly tangier sweetness. Currants are also excellent and provide a more subtle sweet note.
- → How can I make this dish more filling?
Add toasted pine nuts or breadcrumbs for crunch, increase the pasta portion slightly, or serve alongside a fresh arugula salad with lemon vinaigrette to complement the flavors.
- → Will regular spaghetti work instead of whole wheat?
Absolutely. Regular spaghetti, linguine, or even bucatini work wonderfully. Whole wheat adds nuttiness and fiber, but white pasta will create a lighter, more traditional Italian preparation.