Sunday, June 20, 2010

Pasta with Cauliflower, Anchovies, and Fried Croutons

Everyone knows I love pasta and could probably eat it every day of the week if I could. So, I always am looking for new pasta recipes to switch it up a bit. I found this recipe in the Bon Apetit magazine. It sounds a little much with the croutons..sort of a carb overload..but it was actually a great combination. And for those of you who don't like anchovies, this is a very mild flavor and it doesn't make the pasta taste fishy. But, If you want to omit the anchovies all together I think that It would still taste just as good. Oh and I am not a big cauliflower fan, but the roasting makes them taste delicious!
Here's what you need:

1 large head of cauliflower, trimmed, cut into 1-inch florets
8 tablespoons extra virgin olive oil
1 pound of shell pasta
3 slices crusty country style bread, cut into cubes
1 medium zucchini, cut into 1/3 inch cubes
3 garlic cloves, chopped
5 anchovy fillets, finely chopped
1/4 cup chopped fresh Italian parsley
3 tablespoons unsalted butter

Preheat oven to 425 degrees. Toss cauliflower florets with 1 tablespoon olive oil and sprinkle with salt and pepper and spread in single layer on a large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature.
Cook pasta in large pot of boiling salted water until just tender but firm to the bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta water. Set pasta and cooking liquid aside. Meanwhile, heat 2 tablespoons olive oil in a large deep non stick skillet. Add bread cubes and saute until golden brown and crisp, 3 to 4 minutes. Transfer to a small bowl and cool.
In the same skillet add 2 more tablespoons of olive oil on medium high heat. Add zucchini and garlic and saute until zucchini is golden brown 3 to 4 minutes. Add cauliflower and anchovies and saute until heated through, 3 to 4 minutes. Season to taste with salt and fresh cracked pepper. Add pasta water, 3 tablespoons butter, parsley and drained pasta; toss to coat. Season with salt and pepper and divide pasta into bowls; sprinkle with croutons and parsley to garnish.

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