Rigatoni with cauliflower and anchovies, a simple and tasty main dish, creamy and easy to make with just a few ingredients.
It takes 30 minutes to prepare and is a recipe that can be made at the last minute.
If needed, you can cook the cauliflower beforehand and drain it.
But don’t throw it away.
Cover it with a lid and add a little more at the time of cooking the pasta.
Rich in precious fibers for intestinal health, cauliflower is a vegetable that cooks very easily and is ideal for many different dishes, not just as a side dish.
Find out below how to use it in many different recipes.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz rigatoni
- 1.3 lbs cauliflower (cleaned, net of waste)
- 3 tbsps extra virgin olive oil
- 0.5 oz coarse salt
- 2 cloves garlic
- 3 fillets anchovies in oil
- to taste fine salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Saucepan
- 1 Pot
- 1 Ladle
- 1 Spoon
Steps
To make Rigatoni with Cauliflower and Anchovies, first clean the cauliflower.
Remove the outer part with the stem and leaves, cutting it with the help of a knife.
Then cut the cauliflower in half and separate the florets from the stalk.
Wash everything well.
Cook the cauliflower in plenty of salted water for 10-12 minutes.
Drain with a skimmer to save the water and cook the pasta in it.
Add more water to the cauliflower cooking water and pour in the pasta once it boils.
Cook it al dente following the cooking times on the package.
Meanwhile, proceed with cooking the cauliflower.
In a large saucepan, sauté the peeled garlic in oil for two minutes and add the anchovy fillets.
Let them melt.
Now add the cauliflower and let it soften using two ladles of pasta cooking water.
Use a wooden spoon or spatula to roughly mash the cauliflower.
Adjust the salt if you like.
Meanwhile, drain the pasta, keeping another 2 ladles of its cooking water.
Add the pasta to the saucepan with the cauliflower, add the ladles of water, and mix for a minute over high heat.
Turn off the heat and stir for another minute to mix the ingredients well.
Serve on a plate and garnish with freshly grated pecorino cheese.
Serve the dish hot.
