A vegetable-based sauce accented with Sicilian staples like anchovies, pine nuts, raisins, and saffron.
2 tablespoons golden raisins12 ounces short, tubular dried pasta such as sedani or rigatoni, or long pasta such as bucatiniIf using fresh or lightly stale bread, adjust oven rack to middle position and preheat oven to 325°F . Arrange bread in single layer on rimmed baking sheet and bake until completely dried, 20 to 30 minutes. Remove from oven and allow to cool to room temperature, about 5 minutes.
Meanwhile, heat 1/4 cup oil in now-empty skillet over medium heat until shimmering. Add onion, season lightly with salt, and cook, stirring frequently, until softened but not browned, 5 to 7 minutes. Add anchovies and cook, stirring and breaking up anchovies occasionally with a wooden spoon, until anchovies have dissolved, about 4 minutes.
Meanwhile, cook pasta in the reserved pot of boiling water used for cooking the cauliflower until pasta is just shy of al dente . Using a spider skimmer , transfer pasta to sauce, along with 1/2 cup pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup pasta cooking water.
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