Penne With Cauliflower Recipe
Ingredients
| 1 1/2 pounds cauliflower,trimmed and broken into florets | ||
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| 6 flat anchovy fillets, finely chopped | ||
| Hot pepper flakes | 1/4 Teaspoon | |
| Penne | 1 pound | |
| Romano cheese | 3 Tablespoon, grated | |
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Cook cauliflower in a large saucepan of boiling salted water until tender, 6 to 8 minutes. Drain in a colander; set aside.
2. In a large frying pan, heat olive oil over medium-low heat. Add garlic, anchovies, and hot pepper flakes. Cook, mashing with back of a spoon 1 to 2 minutes, or until anchovies dissolve. Add cauliflower to the pan, toss to coat with oil, and heat through, 1 to 2 minutes.
3. Meanwhile, cook penne in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain. Add penne to cauliflower and cook, tossing, for 1 minute. Remove from heat and toss in Romano cheese and parsley.
2. In a large frying pan, heat olive oil over medium-low heat. Add garlic, anchovies, and hot pepper flakes. Cook, mashing with back of a spoon 1 to 2 minutes, or until anchovies dissolve. Add cauliflower to the pan, toss to coat with oil, and heat through, 1 to 2 minutes.
3. Meanwhile, cook penne in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain. Add penne to cauliflower and cook, tossing, for 1 minute. Remove from heat and toss in Romano cheese and parsley.
Chef
