"In a large saute pan, heat the olive oil over medium heat; add the onion and cook until it softens. Stir in garlic and cook a couple of minutes. Stir in chili flakes and cook 1 minute. Add anchovies, mashing them up until they are paste-like and mix well with the ingredients. Stir in dried tomatoes, cauliflower, penne and cooking water and mix over medium high heat until everything is hot."
"2 tablespoons olive oil 1 medium onion, minced 3 cloves garlic minced 1 teaspoon or more dried chili flakes 0ne 2 ounce can anchovies in olive oil ½ cup diced dried tomatoes in olive oil 2 cups small cauliflower florets, cooked 8 ounces penne cooked al dente ½ cup pasta cooking water Salt to taste Grinding black pepper Fresh basil"
Penne with cauliflower combines small cauliflower florets, penne pasta and a savory anchovy-and-dried-tomato sauce for a hearty winter meal. Olive oil, onion, garlic and dried chili flakes form the aromatic base. Anchovies are mashed into a paste to deepen umami while diced oil-packed dried tomatoes add concentrated sweetness. Cooked cauliflower and al dente penne are tossed with pasta cooking water to create a cohesive, saucy coating. Finished with fresh basil, freshly ground pepper and grated pecorino, the dish serves four and is fast, flavorful, and budget-friendly.
Read at Boston Herald
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