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Orecchiette with Cauliflower

Orecchiette with Cauliflower

You'll love this tasty pasta dish from a reader in California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a trio of ingredients often combined in classic Italian cooking.

Everyday Food, December 2006 http://www.marthastewart.com/343468/orecchiette-with-cauliflower
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  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 1 pound orecchiette or other short pasta
    • 1 head cauliflower (about 2 pounds), trimmed and cut into bite-size pieces
    • 3 tablespoons olive oil
    • 3 garlic cloves, finely chopped
    • 1/4 to 1/2 teaspoon red-pepper flakes
    • 2 to 3 anchovy fillets
    • 1/2 cup grated Pecorino Romano cheese, plus more for serving (optional)
    • 1/4 cup chopped flat-leaf parsley

Directions

  1. In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
  2. In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
  3. Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.

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