Recipe By : Lorenza's Pasta, p99
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fusilli *
1 lb Cauliflower -- broken into
- florets with stalks sliced
1/2 c Extra virgin olive oil --
- divided, 4 tb + 4 tb
4 cl Garlic -- chopped
1/2 c Black olives (90 g) -- pitted,
- halved
4 ts Capers in brine -- rinsed,
- drained
4 Anchovy fillets in olive oil
2 tb Flat-leaf Italian parsley --
- chopped
* Try green or tricolor fusilli.
** I used less than this.
Bring a large saucepan of water to the oil. Add salt, fusilli, and
cauliflower florets and stalks, and cook until the pasta is al dente
and the cauliflower is tender. [I steamed cauliflower separately.]
Meanwhile, heat half the oil in a large frying pan. Add the garlic
and fry, stirring often, for about 3 minutes until translucent.
Add the olives, capers, anchovies, the rest of the oil and parsley
and continue cooking, stirring for 2 more minutes until the anchovies
break down and dissolve.
Drain the pasta [reserving 1/2 c cooking water]. Add to the pan with
the reserved cooking water. Cook, stirring for a couple of minutes
until all the flavors blend. Transfer to a warmed shallow serving
dish and serve immediately.
