Pasta with Broccoli Arriminati

Method

1. Bring a pot of salted water to a boil. Add the cauliflower florets, cover, and cook for 10–15 minutes until tender but still al dente.
2. Meanwhile, toast the breadcrumbs in a little olive oil over medium heat until golden and crisp. Set aside.
3. Finely chop the onion.
4. In a large pan, heat some olive oil over low heat. Add the chopped onion and anchovy fillets, and cook slowly until the anchovies dissolve into the oil.
5. Add a ladle of pasta cooking water and the tomato concentrate. Stir and let it simmer gently.
6. When the cauliflower is ready, add it to the pan. Raise the heat and add a little more cooking water.
7. Cook the pasta in the boiling water until al dente, reserving some cooking water. Drain the pasta 2–3 minutes before the recommended time.
8. Add the raisins and pine nuts to the pan.
9. Transfer the drained pasta to the pan with the sauce, cauliflower, raisins, and pine nuts. Add a splash of cooking water and toss everything together over high heat to finish cooking.
10. Serve the pasta topped with the toasted breadcrumbs. Add chili flakes if desired.