Ingredients
1/2 head cauliflower, cut into large florets
3 to 4 Tbs. extra-virgin olive oil
1 clove garlic, minced
3 scallions, white parts finely chopped; greens cut into 12-inch pieces
Generous pinch dried red pepper flakes
6 to 8 anchovy fillets, chopped
8 oz. dried gemelli, fusilli, or cavatappi
1/2 cup fresh, slightly coarse breadcrumbs, toasted in a 400F oven for 3 to 4 minutes until golden
1/2 cup cracked green olives, pitted and coarsely chopped
Fine Cooking
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3 to 4 Tbs. extra-virgin olive oil
1 clove garlic, minced
3 scallions, white parts finely chopped; greens cut into 12-inch pieces
Generous pinch dried red pepper flakes
6 to 8 anchovy fillets, chopped
8 oz. dried gemelli, fusilli, or cavatappi
1/2 cup fresh, slightly coarse breadcrumbs, toasted in a 400F oven for 3 to 4 minutes until golden
1/2 cup cracked green olives, pitted and coarsely chopped
Description
Don't Be Afraid Of The Anchovies In This Recipe. They Melt Right Into The Sauce And Give It Great Flavor. Substitute Broccoli For The Cauliflower If You Like. Toasted Breadcrumbs Add A Crunchy Finishing Touch.
Fine Cooking
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