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Pasta with prawns, cauliflower and pangrattato
Pasta with prawns, cauliflower and pangrattato
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Prawn pasta with cauliflower and pangrattato shines with delicious bread crumbs.
Ingredients:
  • 300g bread
  • 45g can anchovies in olive oil, drained, roughly chopped
  • 1/2 tsp dried chilli flakes
  • 125ml (1/2 cup) extra virgin olive oil
  • 4 cloves garlic, 1 left whole, 3 thinly sliced
  • 400g orecchiette pasta or penne rigate
  • 600g cauliflower
  • 500g medium green prawns, peeled, cleaned, cut into 1cm pieces
  • 1 1/2 lemons, zested, juiced
Instructions:
  • In a food processor, pulse bread, anchovies, tomato paste, and chilli until coarse crumbs form. Heat 2 tablespoons of oil and a whole garlic clove in a frying pan over medium heat. Add the breadcrumb mixture and cook, stirring often, until golden brown, about 10 minutes. Remove from the pan, discard the garlic, and set aside.
  • Boil pasta in salted water until perfectly al dente, about 12 minutes.
  • Heat 2 tablespoons of oil in the same pan over medium heat. Cook cauliflower and sliced garlic for 8 minutes until golden. Transfer to a plate. Add the remaining 2 tablespoons of oil to the pan, then cook prawns for 3 minutes until just done. Stir in lemon zest and juice, season to taste.
  • After draining the pasta, transfer it back to the pan along with cauliflower, prawns, and most of the pangrattato. Mix everything together thoroughly.
  • Serve by dividing the mixture into individual bowls and topping each with the remaining pangrattato for an added crunch.

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