Saturday, 7 January 2012

Fusilli con Cavolfiore

Fusilli con Cavolfiore sounds like the sexiest thing you could possibly whisper into someone's ear. It certainly sounds sexier that noodles and cauliflower. Everything sounds better in Italian.

This is a simple and delicious Italian dish, sort of a milder putanesca. With cauliflower. I promise you though, it is addictive. This would make a great side for some eggplant parm, or an Italian-style roast. Put on some Andrea Bocelli, dim the lights, and speak in whatever Italian you can come up with. It's okay if they are only food words. I won't tell.

Buon Appetito!

Fusilli con Cavolfiore
adapted from Tessa Kiros, Twelve
for I♥CC Under the Tuscan Sun

2 lbs cauliflower florets
5 Tbsp extra virgin olive oil
6 cloves garlic, chopped fine
1 tsp chilli flakes
1 cup fresh chopped Italian parsley
1 tin anchovies packed in oil (about 6)
1 cup tomato sauce
1 lb fusilli or other short, fun pasta
1½ cups finely grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste

Cauliflower - you will want to steam or cook it lightly before hand so it is soft. Set a large pot of salted water to boil and cook or steam until just tender. Set cooked cauliflower aside. Reserve water for pasta.
Pasta - Start cooking pasta while you make the sauce, it will all come together fairly quickly. 
Sauce - Heat the olive oil in a large saucepan. Add in the garlic, half the parsley, and the chilli flakes. Keep stirring until they get hot and fragrant and the anchovies start breaking up. (Help them along with your spoon)
Add in the cauliflower and stir-fry for a couple of minutes.
Add in the tomato sauce and stir to combine. Simmer a few minutes and then add in cooked pasta and a ladleful of pasta water.
Adjust seasonings to taste.
Toss in cheese and the reserved parsley and serve hot.

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