Spaghetti With Cauliflower Anchovy Sauce
July 9, 2012 · Print This Article
1 box (1 lb) thin spaghetti
2 tsp salt
3 tablespoon(s) olive oil
1 medium size head fresh cauliflower, clean and chopped
1/4 tsp salt
1/4 cup water
1 oz anchovy fillets, patted dry
3 garlic cloves, minced
1/4 cup fresh flat-leaf parsley (packed tight) finely chopped
1/2 tsp freshly ground black pepper
Put large pot of water on high heat and bring to a boil, add salt, then drop in spaghetti and cook until still a bit solid, but just starting to soften, and drain through a colander over a bowl, reserving the water; return spaghetti to pot and set aside, with cover on to keep warm.
Put a large skillet over medium-high heat, add 2 of the tablespoons olive oil.
Add cauliflower to skillet and 1/4 teaspoon salt; stir and cook 2 or 3 minutes or until starting to brown and soften.
Add 1/4 cup water to the skillet and cook 3 or 4 minutes or until the cauliflower is fork tender, stirring occasionally.
Reduce heat to medium and add anchovies, garlic, and remaining olive oil; cook 1 to 2 minutes, stirring to break up anchovies into smaller pieces.
Uncover the big pot containing the drained spaghetti and add parsley, hot cauliflower/anchovy mixture, 1/2 cup of the reserved pasta cooking water, and 1/2 teaspoon freshly ground black pepper.
Put pot over burner on medium heat and cook 1 or 2 minutes more or until pasta is al dente, stirring well to combine as it cooks.
Add more of the reserved pasta water if the spaghetti needs to cook more or if the mixtures seems dry.
Serve hot in pasta bowls with a sprinkle of Parmesan cheese if desired.
Serves 4 to 6.