Pasta with Cauliflower, Cherry Tomatoes, and Anchovies
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 1 small Cauliflower (cut into florets)
- 2 tsps dried oregano
- 3 Anchovy fillet
- 1 garlic clove (finely chopped)
- 1 Tbsp Crème fraiche
- olive oil (extra-virgin)
- 100 grams Cherry tomatoes
- salt
- freshly ground peppers
- 400 grams Pasta (pasta shells or other small shape)
- pecorino romano (freshly grated)
Preparation steps
1.
Cook the cauliflower in boiling salted water until soft. Remove with a slotted spoon and drain well. Cook pasta in the same pot until al dente, reserving some of the cooking liquid, then drain pasta.
2.
Meanwhile, in a skillet heat 3 tablespoons oil and dissolve the anchovies, then add the garlic and sauté. Add cauliflower to skillet and cook over medium heat until lightly browned, then crush with a fork. Season with salt and pepper. Sprinkle in the oregano. Stir in the creme fraiche, 2-3 tablespoons of the cooking water and 2 tablespoons grated pecorino. Season with salt pepper. Add pasta and cherry tomatoes to skillet and toss to combine. Arrange on plates and sprinkle with more grated pecorino. Serve immediately.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
