Sicilian Style Pasta with Cauliflower and Anchovy Garlic Breadcrumbs
This dish pairs dry short pasta with cauliflower florets, anchovy fillets, packed in oil, drained and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
77g dry short pasta (rigatoni or penne)286 kcal
199g cauliflower florets50 kcal
20g olive oil177 kcal
16g anchovy fillets, packed in oil, drained34 kcal
7g garlic, minced10 kcal
23g breadcrumbs91 kcal
11g lemon juice3 kcal
0g red pepper flakes0 kcal
2g salt0 kcal
Cooking instructions
dry short pasta (rigatoni or penne)cauliflower florets
Bring a pot of salted water to a boil. Add cauliflower and cook 4 minutes, then add pasta and cook until al dente. Reserve 1/2 cup cooking water, then drain.
olive oilanchovy filletsgarlic
Meanwhile, heat olive oil in a skillet over medium heat. Add anchovies and garlic and stir until anchovies dissolve, about 1 minute.
breadcrumbsred pepper flakessalt
Add breadcrumbs and cook, stirring, until golden and crisp, 2 to 3 minutes. Stir in red pepper flakes and a pinch of salt; scrape into a bowl.
dry short pasta (rigatoni or penne)cauliflower floretslemon juice
In the same skillet, add the drained pasta and cauliflower. Add lemon juice and 2 to 4 tablespoons reserved pasta water; toss over medium heat until glossy.
Off heat, add half the toasted crumbs and toss. Plate and top with remaining crumbs.
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