After posting the above photo of Pasta with Cauliflower, Garlic, & Anchovy Sauce my Calabrian born mother prepared on our Facebook fan page, we were overwhelmed with requests for the recipe. So, without further qualification here’s a simple recipe for one of the easiest pasta dishes on the planet made with a staple vegetable in southern Italy: linguine (and/or capelli D’Angelo / angel hair) with cauliflower, garlic, colatura di alici, and grated Grana Padano.
Pasta with Cauliflower, Garlic, & Anchovy Sauce
Prep time
Cook time
Total time
Pasta with Cauliflower, Garlic, & Anchovy Sauce
Cook: Vincent Scordo - Scordo.com
Serves: 4-5
Ingredients
- One head of cauliflower
- 2-3 pieces of garlic, finely chopped
- ¼ cup of extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Grated Grana Padano or Parmigiano-Reggiano, the former is much cheaper and very similar to Parmigiano-Reggiano minus the hefty price tag
- A few drops of Colatura di Alici or Anchovy fish sauce (optional)
- ¾ pound of pasta (linguine)
Process
- Fill a large pot with fresh water and bring to a boil. Remove the cauliflower heads and submerge in the boiling water (add salt if desired). Boil for 4-5 minutes or until the cauliflower is fully cooked (Italians do not like crunchy vegetables) and remove to a clean bowl.
- Add the linguine to the same boiling water and cook normally (follow our instructions on how to cook perfect pasta). In a separate pan, add the extra virgin olive oil and garlic and saute for 2-3 minutes.
- Add the cauliflower to the pan with oil and garlic and toss with linguine and a bit of the pasta water. Add a few drops of the colatura di alici (note the colatura is very salty) Add freshly ground black pepper, Kosher salt, and grated Grana Padano to taste. You can also add a bit of red pepper flakes.
I love to make alot of my recipes with a good wedge of Romano cheese….soooo good!!
I like Pecorino Romano better for some reason?
I like it too, but Parmigiano Reggiano is on another level and, in my humble opinion, a more nuanced cheese.
I have both….will use it next time! thanks
I have both…thanks!! next time