Pasta
Pasta al Cavolfiore (Cauliflower)
A hearty Sicilian baked pasta with mashed cauliflower, anchovies, provolone and olives, finished under a golden breadcrumb crust.
Ingredients
- 1 medium cauliflower, cut into florets
- ¼ cup extra virgin olive oil
- 8 flat anchovy fillets, cut into small pieces
- 1 thick slice provolone, diced
- 4 oz. tomato paste
- 8 black olives, pitted
- 1 bunch Italian parsley, chopped
- 1 lb. dried penne, mezzi rigatoni or ziti
- 1 cup fresh breadcrumbs
- sea salt and fresh ground pepper to taste
Directions
Preheat the oven to 400°. Boil the cauliflower until soft, 10-15 minutes, reserving the cooking water; mash the florets.
Sauté the anchovies in olive oil 3 minutes, add the mashed cauliflower, provolone, tomato paste and olives, and simmer over low heat 10 minutes.
Cook the pasta in the reserved cauliflower water, then drain and toss with 2/3 of the sauce and the parsley in an oiled baking dish. Season.
Spread the remaining sauce on top, sprinkle with breadcrumbs, and bake 20 minutes until golden.