Spaghetti With Cauliflower Strascicata
Introduction
This looks good, but I haven't tried it yet.
Ingredients
- 400g spaghetti
- 100ml olive oil
1/2 head cauliflower cut into thumbnail sized pieces
- 3 cloves garlic chopped and crushed
- 3 anchovy fillets finely chopped (or 2 tsps anchovy sauce)
- 2 large red chillis chopped
- 50g capers washed and chopped
- 100g black olives pitted and chopped
- bunch of parsley (flat leafed if possible)
- 60g breadcrumbs fried until golden bown
- 200g freshly grated parmesan
- 1 lemon cut into wedges
Directions
Cook the spaghetti as usual, add a little of the olive oil and allow to cool.
Heat the remaining oil in a large heavy pan, add the cauli and cook unbtil starting to colour.
Add the garlic, anchovy(sauce), chillis, capers and olives and stir well. When the cauli is golden brown and almost tender, add half the parsley and the spaghetti.
When the spaghetti is heated through add the remainder of the parsley, the crumbs and the parmesan. As the parmesan starts to stick to the pan scrape the bottom of the pam to remove it.
Remove from the heat and serve immediately with the lemon wedges.
Variations
Source: Lois Daish - Listener June 10 2006