3 quarts water
5 tablespoons olive oil
6 garlic cloves, thickly sliced
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 pound cauliflower florets, cut into 1 inch pieces
3 tablespoons chopped fresh basil or 1 tablespoon dried
1 pound pasta-penne rigate, tortiglioni or rigatoni
1 cup pasta cooking water (see directions)
1/2 teaspoon salt
1/2 cup freshly grated Pecorino Romano cheese
1/4 cup Italian Bread Crumbs (see page 230)
2 tablespoons chopped fresh Italian parsley
Serves 4 To 6
Grease a 9 x 13 inch baking dish and set aside. Bring the ater to a boil in a large pot. Heat the olive oil, garlic, anchovy paste, red pepper flakes and black pepper in a large saute pan set on high heat, until the olive oil begins to sizzle and the garlic begins to brown, about 2 minutes. Add the cauliflower and 1 tablespoon of the chopped basil (or 1 teaspoon dried) and cook until the cauliflower begins to brown, about 4 minutes.
Add the pasta to the boiling water and cook until just tender. Scoop 1 cup of water from the pot of cooking pasta and add it to the pan of cauliflower along with the salt. Reduce the heat to medium and cook for 4-5 minutes, until the sauce is slightly thickened. Preheat the broiler.
Drain the pasta well and return it to the pot. Stir in the suace, half the cheese and the remaining basil. Pour the pasta into the greased baking dish and sprinkle with the bread crumbs and the remaining cheese. Place under the broiler for 5-6 minutes, until the bread crumbs and cheese are golden brown. Sprinkle with the chopped parsley and serve family style.
Wine Suggestion - Gewurztraminer