Italian Recipe: Pasta con Cavolfiore e Acciughe (Pasta with Cauliflower and Anchovies)

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Pasta con Cavolfiore e Acciughe

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for pasta
• Medium skillet or frying pan
• Colander
• Wooden spoon
• Grater

Ingredients

  

• Ingredients
• 300 g 10 oz pasta (spaghetti or orecchiette work well)
• 1 medium cauliflower chopped into small florets
• 4-5 anchovy fillets in oil drained and finely chopped
• 2 garlic cloves thinly sliced
• 3 tbsp olive oil
• 1/2 tsp red pepper flakes optional, for heat
• Salt and black pepper to taste
• Freshly grated Parmesan cheese optional
• Fresh parsley chopped, for garnish

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Pasta and Cauliflower
• Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, until they are tender but still have a slight bite.
• Remove the cauliflower with a slotted spoon, and set it aside. Keep the water boiling and add the pasta, cooking according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
• Step 2: Sauté the Garlic and Anchovies
• While the pasta is cooking, heat 2 tablespoons of olive oil in a medium skillet over medium heat.
• Add the sliced garlic and red pepper flakes, if using, and cook until the garlic is golden and fragrant (about 1 minute).
• Add the anchovy fillets, breaking them down with the back of a wooden spoon until they dissolve into the oil, creating a rich, aromatic sauce.
• Step 3: Add Cauliflower and Combine
• Add the cooked cauliflower florets to the skillet, tossing to coat them with the anchovy and garlic mixture.
• Pour in a bit of the reserved pasta water to create a light sauce, and season with salt and pepper to taste (remember that the anchovies are salty, so adjust carefully).
• Step 4: Combine Pasta and Sauce
• Drain the pasta and add it to the skillet with the cauliflower mixture.
• Toss everything together over low heat, adding more pasta water if needed, until the pasta is well-coated and the flavors meld together.
• Step 5: Garnish and Serve
• Drizzle the remaining olive oil over the pasta, sprinkle with freshly grated Parmesan cheese, and garnish with chopped parsley.
• Let the dish rest for about 5 minutes to allow the flavors to settle. Serve warm and enjoy!
• Tips and Variations
• Make it Spicier: Add a pinch more red pepper flakes if you enjoy a kick of heat.
• Make it Vegetarian: Omit the anchovies and add a tablespoon of capers for a briny flavor. Additionally, you can toss in some olives for an extra layer of taste.
• Gluten-Free Option: Substitute with gluten-free pasta.
• Vegan Option: Skip the anchovies and Parmesan cheese, and add a handful of nutritional yeast for a cheesy taste.

Keyword Pasta, Pasta con Acciughe, Pasta con Cavolfiore

Pasta con Cavolfiore e Acciughe is a comforting Italian dish that pairs earthy cauliflower with savory anchovies, creating a rich and balanced flavor that’s ideal for any occasion. This simple yet flavorful recipe combines fresh vegetables and pantry staples, bringing out the best of Italian flavors in a way that’s quick and accessible. From my own personal experience, this dish is perfect for beginners due to its ease and simplicity, and the cauliflower and anchovy combination adds a wonderful depth. Let me show you how I make Pasta con Cavolfiore e Acciughe, and I think you’ll find it a rewarding addition to your meal repertoire.

Notes on What to Expect

Pasta con Cavolfiore e Acciughe has a satisfying, umami-rich taste with a hint of spice from the garlic and red pepper. The cauliflower’s tender texture complements the pasta beautifully, and the anchovies infuse a savory depth that isn’t overwhelmingly “fishy.” This dish is straightforward yet sophisticated, suitable for weeknights and cozy dinners alike.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: ~380 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main
• Dietary Info: Contains fish, gluten
• Equipment Needed:
  • Large pot for pasta
  • Medium skillet or frying pan
  • Colander
  • Wooden spoon
  • Grater
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cavolfiore e Acciughe  now.

Ingredients

• 300g (10 oz) pasta (spaghetti or orecchiette work well)
• 1 medium cauliflower, chopped into small florets
• 4-5 anchovy fillets in oil, drained and finely chopped
• 2 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Freshly grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cavolfiore e Acciughe  now.

Step-by-Step Instructions

Step 1: Prepare the Pasta and Cauliflower

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, until they are tender but still have a slight bite.
2. Remove the cauliflower with a slotted spoon, and set it aside. Keep the water boiling and add the pasta, cooking according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Step 2: Sauté the Garlic and Anchovies

1. While the pasta is cooking, heat 2 tablespoons of olive oil in a medium skillet over medium heat.
2. Add the sliced garlic and red pepper flakes, if using, and cook until the garlic is golden and fragrant (about 1 minute).
3. Add the anchovy fillets, breaking them down with the back of a wooden spoon until they dissolve into the oil, creating a rich, aromatic sauce.

Step 3: Add Cauliflower and Combine

1. Add the cooked cauliflower florets to the skillet, tossing to coat them with the anchovy and garlic mixture.
2. Pour in a bit of the reserved pasta water to create a light sauce, and season with salt and pepper to taste (remember that the anchovies are salty, so adjust carefully).

Step 4: Combine Pasta and Sauce

1. Drain the pasta and add it to the skillet with the cauliflower mixture.
2. Toss everything together over low heat, adding more pasta water if needed, until the pasta is well-coated and the flavors meld together.

Step 5: Garnish and Serve

1. Drizzle the remaining olive oil over the pasta, sprinkle with freshly grated Parmesan cheese, and garnish with chopped parsley.
2. Let the dish rest for about 5 minutes to allow the flavors to settle. Serve warm and enjoy.

Tips and Variations

• Make it Spicier: Add a pinch more red pepper flakes if you enjoy a kick of heat.
• Make it Vegetarian: Omit the anchovies and add a tablespoon of capers for a briny flavor. Additionally, you can toss in some olives for an extra layer of taste.
• Gluten-Free Option: Substitute with gluten-free pasta.
• Vegan Option: Skip the anchovies and Parmesan cheese, and add a handful of nutritional yeast for a cheesy taste.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cavolfiore e Acciughe  now.

Nutritional Information (Per Serving)

• Calories: ~380 kcal
• Protein: 12g
• Carbohydrates: 58g
• Fat: 10g
• Fiber: 6g
• Sodium: 450mg (varies with added salt and anchovy choice)

Closing Thoughts

I hope this guide has made preparing Pasta con Cavolfiore e Acciughe feel a little less daunting! Have you tried it before, or did this recipe inspire you to give it a go? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your thoughts. Enjoy!