Spaghetti with Cauliflower Strascinato
400 g spaghetti
60 ml olive oil
3 garlic cloves, finely sliced
3 anchovy fillets, chopped
2 long red chillies, seeds removed, finely chopped
50 g salted capers, rinsed
100 g pitted kalamata olives, chopped
2 tbs rosemary, finely chopped
1 bunch flat-leaf parsley, finely chopped
60 g sourdough breadcrumbs, toasted
200 g parmesan, freshly grated
lemon wedges to serve
1 Cook the spaghetti in boiling water until al-dente, then drain.
2 In a large heavy based frying pan, heat oil over a medium heat, add cauliflower and fry for 4-5 minutes or until just starting to colour. Add garlic and cook, stirring for 1 minute, then add the anchovies, chilli, capers, olives and rosemary. Cook, stirring so it won't catch, for 4-5 minutes further or until cauliflower starts to become tender, then add half the parsley and all the spaghetti.
3 When pasta is hot, add breadcrumbs, parmesan and remaining parsley. The parmesan will start to stick, so use a wooden spoon to scrape the bottom.
Serve immediately with the lemon wedges.
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