Spaghettini With Cauliflower Strascinato
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 14 ounces spaghettini
- 1⁄3 cup olive oil
- 1⁄2 cauliflower, chopped into small florets
- 3 cloves garlic, finely sliced
- 3 anchovy fillets, chopped
- 2 long red chili peppers, seeds removed and finely chopped
- 1⁄4 cup capers
- 4 ounces pitted kalamata olives, sliced
- 1 tablespoon finely chopped rosemary
- 3 tablespoons flat leaf parsley, finely chopped
- 2 ounces fresh white breadcrumbs or 2 ounces sourdough breadcrumbs, toasted
- 2 cups freshly grated parmesan cheese
- lemon, sliced in wedges,to serve
directions
- Bring a large pot of salted water to the boil, and cook the spaghettini until'al dente'.
- Heat the oil in a large, heavy-based, (preferably non-stick) skillet, add cauliflower and saute 4-5 minutes until it just starts to color.
- Add the garlic and cook, stirring, for 1 minute, then add the anchovies, chile peppers, capers, olives and rosemary.
- Cook, stirring for another 4-5 minutes, until the cauliflower is crisp-tender, and taking care it doesn't catch.
- Add half the parsley, and all the spaghettini, and gently toss together until the pasta is hot.
- Finally add the breadcrumbs, parmesan and remaining parsley, and mix through.
- Serve immediately with lemon wedges, and accompanied by a large, tossed green salad.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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