250g of orecchiette pasta
For the sauce
2 1/2 cups of cauliflower florets (330g)
1 tablespoon of salt
1/4 cup of black currant, pitted (40g)
2 tablespoons of dry white wine
2 tablespoons of olive oil
2 anchovy fillets in brine, rinsed
1/4 teaspoon of dried red pepper flakes or Calabrian peppers
1/4 cup of grated Parmesan cheese (25g)
250g of orecchiette pasta
For the sauce
2 1/2 cups of cauliflower florets (330g)
1 tablespoon of salt
1/4 cup of black currant, pitted (40g)
2 tablespoons of dry white wine
2 tablespoons of olive oil
2 anchovy fillets in brine, rinsed
1/4 teaspoon of dried red pepper flakes or Calabrian peppers
1/4 cup of grated Parmesan cheese (25g)
In a large pot, bring 2.5 liters of water and 1/2 tablespoon of salt to a boil
Add the pasta and cook with the pot uncovered until al dente (about 5 minutes)
Prepare the sauce: in a medium pot, combine the cauliflower and salt, then cover with water
Bring to a boil, then reduce heat and simmer until the cauliflower is tender (about 3 minutes after the water has boiled)
Drain
Meanwhile, soak the black currant in wine for about 3 minutes
In a large skillet, heat the olive oil over high heat
Add the anchovy fillets and cook for 1 minute, stirring with a fork
Add the cooked cauliflower and cook until golden (about 3 minutes)
Add the black currant with wine and red pepper flakes
Reduce heat and simmer until the wine has evaporated (about 3 minutes)
Drain the pasta, return it to the pot, and add the cauliflower sauce
Add half of the grated Parmesan cheese and stir
Transfer to a serving dish, sprinkle with the remaining Parmesan cheese, and serve immediately
405 calories per serving
