Pasta con cavolfiore e acciughe

Pasta con cavolfiore e acciughe

Cauliflower and anchovies are such humble ingredients yet the flavours are strong and distinctly Italian in this simple pasta.

Method

Put a bit of oil in the pan and fry up the onion and garlic with the cauliflower. Add in the anchovy fillets once the cauliflower is browned.

Boil pasta till al dente, drain and put back into the pan with the olive oil, olives and fresh parsley. Spin around the pan for one minute and serve hot.

Ingredients

  • half a cauliflower cut into small pieces
  • 6 garlic cloves roughly chopped
  • one onion sliced
  • 6 anchovy fillets
  • handful of black pitted olives
  • 1/4 cup good olive oil
  • big handful of fresh parsley finely chopped
  • any kind of pasta

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