Pasta with prawns, cauliflower and pangrattato

Recipes / Fish

Bread is the star of the show in this prawn pasta with cauliflower and pangrattato.

Recipe «Pasta with prawns, cauliflower and pangrattato» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 loaf day-old ciabatta, crusts removed, roughly chopped, 45g can anchovies in olive oil, drained, roughly chopped, 1 tbsp tomato paste, 1/2 tsp dried chilli flakes, 125ml extra virgin olive oil , 4 cloves garlic, 1 left whole, 3 thinly sliced, 400g orecchiette or penne, 1/2 cauliflower, cut into florets , 500g medium green prawns, peeled, cleaned, cut into 1cm pieces, 1 1/2 lemons, zested, juiced.

Ingredients:

  • 1/2 loaf day-old ciabatta, crusts removed, roughly chopped 
  • 45g can anchovies in olive oil, drained, roughly chopped 
  • 1 tbsp tomato paste 
  • 1/2 tsp dried chilli flakes 
  • 125ml extra virgin olive oil 
  • 4 cloves garlic, 1 left whole, 3 thinly sliced 
  • 400g orecchiette or penne 
  • 1/2 cauliflower, cut into florets 
  • 500g medium green prawns, peeled, cleaned, cut into 1cm pieces 
  • 1 1/2 lemons, zested, juiced 

Instructions

  1. To make pangrattato, process bread, anchovies, tomato paste and chilli in a food processor until rough crumbs form. Heat 2 tablespoons oil and whole garlic clove in a frying pan over medium heat. Add crumbs and cook, stirring frequently, for 10 minutes or until golden. Transfer to a bowl and discard garlic. Reserve pan.
  2. Cook pasta in a pan of boiling salted water for 12 minutes or until al dente.
  3. Meanwhile, heat 2 tablespoons oil in reserved pan over medium heat. Add cauliflower and sliced garlic, and cook, tossing, for 8 minutes or until cauliflower is golden. Transfer to a plate. Heat remaining 2 tablespoons oil in pan, add prawns and cook, tossing, for 3 minutes or until just cooked. Stir in lemon zest and juice. Season.
  4. Drain pasta, then return to pan with cauliflower, prawns and three-quarters of the pangrattato. Toss to combine.
  5. Divide among bowls and scatter with remaining pangrattato to serve.