Restaurant-style pasta at home? Yep! This is stylish, delish and has a slight chilli kick.
Ingredients
- 500g San Remo Orrechiette Pasta
- 1 cauliflower, cut into small florets
- 5 tablespoons olive oil
- 120g (2 cups) fresh breadcrumbs
- 2 teaspoons finely grated lemon rind
- 3 garlic cloves, finely chopped
- 1 small fresh red chilli, finely chopped
- 45g can anchovies, drained, chopped
Method
- Step 1Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
- Step 2Meanwhile, cook the cauliflower in a saucepan of boiling water for 5-6 minutes or until tender. Drain.
- Step 3Heat 2 tablespoons oil in a large frying pan over medium heat. Stir in the breadcrumbs for 4-5 minutes or until golden. Stir in the lemon rind.
- Step 4Transfer mixture to a bowl. Heat remaining oil in pan over medium heat. Stir garlic, chilli and anchovy for 2 minutes or until aromatic. Stir in cauliflower for 2 minutes. Add to pasta. Toss to combine. Top with lemon pangrattato.
Nutrition
3340 kj
Energy
28g
Fat Total
4g
Saturated Fat
9g
Fibre
25g
Protein
112g
Carbs (total)
All nutrition values are per serve
Notes
Make cauliflower couscous – process raw cauliflower florets in a food processor until it resembles couscous, then stir-fry until just tender.
Cauliflower – this snow-white beauty is one of our favourite cool-season vegies. It comes alive with a kick of chilli, garlic and anchovies.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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