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Cauliflower, chilli & anchovy pasta with lemon pangrattato
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate pasta with a chic, spicy twist - restaurant-worthy at home!
Ingredients:
  • 500g Orrechiette Pasta
  • 1 cauliflower, cut into small florets
  • 91.00 gm olive oil
  • 120g (2 cups) fresh breadcrumbs
  • 2 tsp finely grated lemon rind
  • 3 garlic cloves, finely chopped
  • 1 small fresh red chilli, finely chopped
  • 45g can anchovies, drained, chopped
Instructions:
  • Boil pasta in a pot of well-seasoned boiling water until perfectly cooked. Drain and transfer back to the pot.
  • Simmer the cauliflower in boiling water until tender, about 5-6 minutes. Drain.
  • In a large frying pan over medium heat, heat 2 tablespoons of oil until shimmering. Cook the breadcrumbs for 4-5 minutes until golden, then stir in the lemon rind.
  • Pour the mixture into a bowl. Heat the rest of the oil in the pan over medium heat. Sauté garlic, chili, and anchovy for 2 minutes until fragrant. Add cauliflower and cook for 2 more minutes. Mix in with the pasta, toss well, and sprinkle with lemon pangrattato on top.

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