For 2 servings:

• 1 cauliflower, or a similar quantity of broccoli
• 1 onion
• 1 dessertspoon of raisins
• 1 dessertspoon pine-nuts
• 2 salted anchovies (optional) grated Pecorino cheese
• extra-virgin olive oil
• red chilli pepper
• salt

Either cauliflower or broccoli can be used for this sauce; if You use the latter You must then serve with pasta orecchiette to reproduce the classic dish from Puglia.
Steep the raisins in a little warm water. Remove the florets from the cauliflower and blanch them in boiling salted water. Chop the onion and sauté in a saucepan in a few spoonfuls of oil, then add the anchovies with the salt rinsed off (if You choose to use them), stirring them in until they disintegrate. Add the cauliflower or broccoli florets and continue cooking untile they are tender, adding a little hot water if necessary. Before switching off the heat, adjust salt to taste, season with chilli pepper and add the pine-nuts and the drained and dried raisins. To serve, tip the pasta into the sauce and mix gently, then sprinkle with grated Pecorino cheese or if You are using fresh Pecorino, dice it instead.