#Here is an easy vegetarian recipe. This unusual sauce, enhanced with sultanas, pine nuts and anchovies, explodes with flavour. It is based on a classic recipe popular in parts of southern Italy and Sicily, where ingredients such as sultanas and pine nuts show an Arab influence - arabesque. You can also serve it as a side dish with meat or fish.# Put the pine nuts in a dry frying pan and heat gently until golden brown all over. Take care, because they burn easily. Let cool.

Soak the sultanas in boiling water for 15 minutes, then drain and pat dry with kitchen paper. Cook the cauliflower and/or broccoli in a large saucepan of boiling salted water until just soft, 5-10 minutes. Drain well.

Meanwhile, bring another large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well.

Put the tomato purée in a small bowl, add the warm water and stir to dilute. Heat half the oil in a frying pan, then add the onion and tomato purée mixture. Cook over low heat until softened, then add the boiled vegetables.

Mash the anchovies in a small bowl, then stir in the hot milk and remaining oil to form a smooth paste. Pour over the vegetables, add the sultanas and pine nuts, stir well and cover with a lid. Turn off the heat and set aside to develop the flavours.

Add the sauce to the pasta, stir well, then transfer to a large serving dish. Add the coriander and extra pine nuts. Serve at once with grated pecorino.