Cauliflower, chilli & anchovy pasta with lemon pangrattato

Cooking Fish Cauliflower, chilli & anchovy pasta with lemon pangrattato

Restaurant-style pasta at home Yep! This is stylish, delish and has a slight chilli kick.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
  2. Meanwhile, cook the cauliflower in a saucepan of boiling water for 5-6 minutes or until tender. Drain.
  3. Heat 2 tablespoons oil in a large frying pan over medium heat. Stir in the breadcrumbs for 4-5 minutes or until golden. Stir in the lemon rind.
  4. Transfer mixture to a bowl. Heat remaining oil in pan over medium heat. Stir garlic, chilli and anchovy for 2 minutes or until aromatic. Stir in cauliflower for 2 minutes. Add to pasta. Toss to combine. Top with lemon pangrattato.

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500g San Remo Orrechiette Pasta
1 cauliflower, cut into small florets
5 tbsp olive oil
120g fresh breadcrumbs
2 tsp finely grated lemon rind
3 garlic cloves, finely chopped
1 small fresh red chilli, finely chopped
45g can anchovies, drained, chopped

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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