Aromatic Pasta with Cauliflower and Parmesan
Pasta and Pizza | European cuisine
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
If you omit the parmesan, you'll have a very tasty vegan dish.
Ingredients
- Onion - 1 head
- Olive Oil - to taste
- Salted anchovies in oil - 6 pieces
- Breadcrumbs - 1 cup
- Cauliflower - 1 head
- Garlic - 5 cloves
- Chili Flakes - ½ teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Green Tagliatelle Pasta - 8.1 oz
- Passata Tomato Sauce - 3 tablespoons
- Canned Tomatoes (Pelati) - 14.8 oz
- Italian chopped parsley - 1.8 oz
- Grated Pecorino Pepato Cheese - 2.1 oz
Step by Step guide
Step 1
Lightly toast the breadcrumbs in a small amount of olive oil until golden brown. Transfer to a plate.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over low heat. Add finely chopped onion, minced garlic, and chopped anchovies. Sauté for 5 minutes until the onion is soft, then remove from heat.
Step 3
Meanwhile, bring a large pot of salted water to a boil.
Step 4
Break the cauliflower into florets and cut into small pieces. In the skillet, heat 4 tablespoons of olive oil and sauté the cauliflower for 3–5 minutes until golden brown. Sprinkle with red pepper flakes, and season with salt and pepper.
Step 5
Dissolve the tomato paste in 120 ml of cold water and pour it into the skillet. Reduce the heat and add the canned tomatoes, onion, garlic, and anchovies. Stir and cook over low heat, uncovered, until the cauliflower is tender.
Step 6
Meanwhile, cook the pasta until al dente. Drain and transfer to the skillet. Add half of the parsley, breadcrumbs, and parmesan, reserving some for garnish. Toss to combine.
Step 7
Serve, garnished with the remaining parmesan and parsley.
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