Soak raisins in warm
water for 15 minutes.
Fill 6 quart pot with salted water to
boil pasta. Bring to a boil while preparing califlower.
Steam cauliflower for six minutes, set
aside.
Cook onion in olive oil over medium heat
until just beginning to brown. Add garlic and anchovies,
breaking them apart with a wooden spoon.
Put in pasta to cook. Bucatini takes
10 - 12 minutes.
Drain raisins and pat dry. Add, with
reserved cauliflower, and pignolias to onions. Pour in a
scant 1/2 cup water. Cook for 10 minutes, mixing well to
coat cauliflower with pan juices.
Sprinkle with parsley, and season with
a generous grating of black pepper.
If pasta is not ready, keep cauliflower
warm on very low heat.
When pasta is al dente, about 10 to 12
minutes, drain in a colander, pour into a serving bowl,
and dress with cauliflower sauce.
Serves: 4 - 6
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