Cauliflower, chilli & anchovy pasta with lemon pangrattato

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

Recipe «Cauliflower, chilli & anchovy pasta with lemon pangrattato» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.