Victoria's Kitchen

Pasta with Cauliflower, Garlic, and Oil (Pasta col Sugo di Cavolfiore)

Pasta with Cauliflower, Garlic, and Oil (Pasta col Sugo di Cavolfiore)
Serves 4
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 1 Head of cauliflower
  2. ½ Cup/120 ml of olive oil
  3. 8 Garlic cloves, peeled and finely chopped
  4. 6 Anchovy fillets, chopped
  5. ¼ Teaspoon chopped hot red pepper
  6. Salt
  7. 1 Bag penne or similar pasta (I used tubettone)
  8. 2 Big spoonfuls chopped parsley
Instructions
  1. Clean the cauliflower, and chop it into large chunks (try to cut all similar sizes so that they cook at the same time).
  2. Bring a large amount of water to boil in a large pan, and add the cauliflower. Cook until tender, about 5-10 minutes depending on the size of your chunks. Test with a fork to be sure it’s tender before taking out.
  3. Get it out of the water with a slotted spoon, and set aside.
  4. In a separate frying pan, put the oil, garlic, and anchovies over medium heat. Sautee until the garlic starts to turn golden brown. Stir from time to time with a spoon. Add the boiled cauliflower, and break it up quickly, crumbling it into pieces no bigger than a peanut. Turn it thoroughly in the oil, mashing part of it to a pulp.
  5. Add the hot pepper and a fair amount of salt. Turn off the heat, cook for a few minutes more, and turn off the heat.
  6. In the same water you cooked your cauliflower in, throw in the pasta with a fair amount of salt. cook until al dente, and then drain it (reserving a cup of cooking liquid just in case), and toss it together with the cauliflower mixture to mix thoroughly.
Victoria's Kitchen http://kitchenbyvictoria.com/
This recipe is from a very old-school book called „More Classic Italian Cooking“ by the legendary Marcella Hazan.

It’s a version of pasta aglio e olio, with a bit more substance and healthier due to the entire head of cauliflower.

You can add parmesan if you so desire, but I prefer without. If you can’t decide, try both- nothing to lose.

I absolutely hate anchovies, but you do need them in this recipe. You’ll need to invite over a friend/relative/loved one to deal with the anchovy portion so you don’t have to look at them.

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