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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