Pasta With Green (romanesco) Cauliflower

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 1/2 lbs cauliflower, medium (3 to 4 cups trimmed)
• salt, to taste
• 12 ounces pasta, uncooked
• 3 tablespoons extra virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 garlic cloves, crushed
• 3 anchovy fillets, drained and chopped

Recipe

• 1 bring a large pot of water to a boil over high heat. add the cauliflower and cook for about 10 minutes, until just tender. use a chinese skimmer or slotted spoon to transfer the florets to a bowl. reserve cooking water to thin the final sauce (see below).
• 2 when the water returns to a boil, add 4 teaspoons of salt. add the pasta and cook according to package directions, or until al dente, stirring once or twice. drain, reserving 1/2 cup of the pasta cooking water for the sauce.
• 3 while the pasta is cooking, heat the oil in a large skillet over medium-low heat. add the crushed red pepper flakes and the garlic; cook for a few minutes until the garlic is lightly browned but not burned.
• 4 add the anchovies, stirring until they dissolve, then the cooked cauliflower. reduce the heat to low and cook for 2 or 3 minutes to let the cauliflower "take in" the flavors.
• 5 add just enough of the reserved cooking water to thin the sauce (making it less sticky). add the drained pasta to the skillet, then immediately transfer to a large bowl. toss well and serve.