This recipe like many of our favorites is adapted from one published in Saveur magazine. It has a good presentation and inviting aroma. The anchovies give it a surprising depth and the peppers a fiery attitude, allowing it either to stand on its own for a light meal or to accompany a grilled meat for heartier fare. A green salad is recommended in either case for contrast and balance.
For a more interesting appearance, use one of the new colored varieties of cauliflower. Orange is better than purple—the latter tends to fade to gray in the pan. You really do want to crush the cauliflower into the oil, anchovies, and peppers, making a kind of hash that then sticks to the pasta. I use a potato masher.
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Pasta with Cauliflower, Anchovies, and Hot Red Pepper
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8
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oz
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penne pasta
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3
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oz
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olive oil
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4
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cloves garlic, minced
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2
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whole anchovy fillets
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3
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whole chile de arbol, dried
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1
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head
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head cauliflower
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1
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Tbs
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parsley, chopped fine
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1
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Boil a large pot of salted water.
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2
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Trim the cauliflower and cut into florets. Cook the cauliflower in the boiling water until just beginning to soften, remove from water.
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3
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Cook the garlic in the oil until golden, add the cauliflower, chilies, and anchovies. Cook and mash until hot and soft.
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4
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Meanwhile, cook the pasta to al dente, drain, and add to cauliflower mixture. Toss well, adding reserved water from the cauliflower pot to keep moist.
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5
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Serve hot in pasta bowls, garnished with parsley and salt and pepper to taste.
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Servings: 4
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Nutrition Facts
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Serving size: 1/4 of a recipe (8.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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440.96
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Calories From Fat (46%)
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201.65
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% Daily Value
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Total Fat 22.44g
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35%
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Saturated Fat 3.06g
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15%
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Cholesterol 1.7mg
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<1%
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Sodium 467.6mg
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19%
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Potassium 286.47mg
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8%
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Total Carbohydrates 49.97g
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17%
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Fiber 6.85g
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27%
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Sugar 2.45g
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Protein 11.02g
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22%
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