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Fusilli with Olives and Cauliflower
Recipe By : Lorenza's Pasta, p99
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, vegetarian* One-dish meals*
Pasta* Quick dishes*
Amount Measure Ingredient -- Preparation Method
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1 pound fusilli -- *
1 pound cauliflower
broken into florets with stalks sliced
1/2 cup extra virgin olive oil -- divided 4T+4T**
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4 cloves garlic -- chopped
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1/2 cup stoned black olives -- (90g) [halved]
such as Gaeta or a Greek type
4 teaspoons capers in brine -- rinsed and drained
4 anchovy fillets in olive oil
2 tablespoons chopped flat-leaf Italian parsley
* Try green or tricolor fusilli.
** I used less than this.
Bring a large saucepan of water to the oil.
Add salt, fusilli, and cauliflower florets and stalks, and cook until the pasta
is
al dente and the cauliflower is tender.
[I steamed cauliflower separately.]
Meanwhile, heat half the oil in a large frying pan.
Add the garlic and fry, stirring often, for about 3min until translucent.
Add the olives, capers, anchovies, the rest of the oil and parsley and continue
cooking,
stirring for 2 more minutes until the anchovies break down and dissolve.
Drain the pasta [reserving 1/2c cooking water].
Add to the pan with the reserved cooking water.
Cook, stirring for a couple of minutes until all the flavors blend.
Transfer to a warmed shallow serving dish and serve immediately.
Serves 4 [with salad].
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