Perciatelli With Cauliflower In Spicy Tomato Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb cauliflower, broken into florets (about 1 small head)
• kosher salt
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 -4 anchovy fillets, rinsed and chopped (optional)
• 1 (14 ounce) can chopped tomatoes, pulsed a few times in a food processor (with juice)
• 1 pinch sugar
• 2 tablespoons capers, rinsed and chopped
• 3/4 lb perciatelli (bucatini)
• 1/4 cup fresh parsley, chopped
• 2 ounces parmesan cheese, grated (1/2 cup)

Recipe

• 1 bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
• 2 keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
• 3 in a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
• 4 add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
• 5 meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
• 6 transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
• 7 stir in the parsley and parmesan or sprinkle them on top to garnish.