Pasta with Cauliflower and Anchovy Breadcrumbs, a quick and tasty first course, perfect for a light everyday lunch, yet flavorful. A really simple recipe that is prepared with very few ingredients: pasta, cauliflower, anchovies, and breadcrumbs. For my version, I used frozen cauliflower, already cleaned and portioned into florets. I confess that lately I have become a bit lazy regarding certain things and increasingly prefer frozen vegetables. Alternatively, you can also use fresh cauliflower, after dividing it into florets and cleaning it. A first course of pasta with a simple yet surprising sauce, perfect for a dinner with friends with an unusual dish. And now, let’s go into the kitchen together, because the pasta with cauliflower and anchovy breadcrumbs will be ready in a click!
If you are interested in more quick first course recipes, read also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 213.38 (Kcal)
- Carbohydrates 27.01 (g) of which sugars 2.36 (g)
- Proteins 6.80 (g)
- Fat 9.28 (g) of which saturated 1.48 (g)of which unsaturated 0.77 (g)
- Fibers 2.96 (g)
- Sodium 331.23 (mg)
Indicative values for a portion of 206 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz pasta
- 8.5 oz cauliflower (frozen)
- 1.8 tbsp extra virgin olive oil
- 1 clove garlic
- 0.35 oz anchovies in oil
- dried chili pepper (to taste)
- 0.9 oz breadcrumbs
Tools
- High-sided Saucepan
- Pan
- Cutting Board
- Knife
Steps
First, cook the pasta al dente in plenty of salted water. Then heat 10 g of oil in a pan and add the breadcrumbs. Toast it for a few minutes over medium heat until golden brown. Then turn off the heat and set aside.
Clean a clove of garlic and brown it in another pan with the oil, anchovies drained from the preservation oil, and some hot chili pepper. As soon as the garlic clove is golden, add the frozen cauliflower florets. Stir and cover with a lid. Let it cook for about ten minutes over medium heat, stirring occasionally.
For this recipe, I did not add salt because the anchovies are already quite salty. You can add salt later if needed. Drain the pasta and add it to the pan with the sauce, along with a few tablespoons of pasta cooking water. Finish cooking, tossing the pasta over high heat for a few minutes.
The pasta with cauliflower, anchovies, and breadcrumbs is ready! Add the previously toasted breadcrumbs and serve.
Storage and Tips for Pasta with Cauliflower and Anchovies
The pasta with cauliflower and anchovies can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQs for Pasta with Cauliflower and Anchovies
What can I substitute for anchovies?
Alternatively, you can use canned anchovies.
