Pasta with Cauliflower in Anchovies and Garlic Sauce

Really fragrant and full taste dish. First of all you need to cook anchovies, add a lot of garlic… Recipe inspired by Pasta cu Vracculu Arriminatu from Saveur.com.

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2 tbsp. chopped oil-packed anchovies
2 tbsp. extra-virgin olive oil
1 large head cauliflower, core removed, florets finely chopped
5 cloves garlic, peeled and minced
Pinch crushed red pepper
Salt and freshly ground black pepper
1 cup plain tomato sauce
1 lb. small pasta (I used flower-shape pasta)
2 tbsp. finely chopped Italian parsley

Place anchovies in a small skillet and cook, pound to a paste with a spoon, over low heat for about 5 minutes. Set aside.

Cook cauliflower in boiling water for 5 minutes (or put it in microwave bag and cooked for 4 minutes). Heat oil in a large skillet over medium-low heat. Add cauliflower and cook, stirring, 1-2 minutes. Add garlic and red pepper, season to taste with salt and black pepper. Add tomato sauce and mix thoroughly, then cover, reduce heat to low,  and cook, stirring occasionally, until cauliflower is very tender about 10 minutes. Add anchovies to sauce. Increase heat to medium and cook, stirring, until sauce thickens.

Cook pasta in a large pot of boiling salted water until al dente, drain, toss with sauce and serve with parsley.

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