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Pasta al Cavolfiore (Cauliflower)
Cauliflower
Ingredients:
| 1 medium sized cauliflower, trimmed and divided into florets |
| ΒΌ cup A&V extra virgin olive oil |
| 8 flat anchovy fillets, drained and cut into small pieces |
| 1 thick slice of provolone, diced |
| 4 oz. Sicilian tomato paste |
| 8 black olives, pitted |
| 1 bunch Italian parsley, chopped |
| 1 lb. dried penne, mezzi rigatoni or ziti |
| 1 cup fresh bread crumbs |
| sea salt and fresh ground pepper to taste |
Directions:
Preheat oven to 400 degrees.
1. Cook cauliflower in a large pot of boiling salted water until soft, about 10-15 minutes. Drain, saving the cooking liquid. Place cooked cauliflower florets in a bowl and mash them with a fork. Set aside.
2. Saute anchovy fillets in the olive oil over medium heat for 3 minutes. Add the mashed cauliflower, the diced provolone, the tomato paste and olives. Let simmer over low heat for 10 minutes. Remove from the heat and set aside.
3. Boil the pasta in water that includes the reserved cauliflower cooking liquid.
4. Drain pasta and combine with 2/3 of the sauce and the chopped parsley in a lightly oiled oven proof baking dish. Season with salt and pepper.
5. Spread remainder of the sauce on top. Sprinkle with the bread crumbs. Bake in preheated oven for 20 minutes or until golden brown on top.