This unusual combination of anchovies, basil and cauliflower has Sicilian beginnings.
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1/2 stick (1/4 cup) butter, melted
2 tins (2 ounces) anchovies
1 small head of cauliflower; broken into small florets
3 tablespoons tomato paste, mixed with 2 cups water
1 teaspoon basil
3 teaspoons capers
1/2 cup grated cheese
1 pound ziti, cooked
Sauté the onion and garlic in a mixture of oil and butter. Add the anchovies and cook until they are broken up. Add the cauliflower and tomato-water mixture; simmer for 40 minutes, until the sauce is blended. Finally, add the basil and capers and simmer 15 minutes more. Sprinkle the cheese over the ziti and cover with the sauce; toss and serve.