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Linguine with Cauliflower, Garlic




Source of Recipe


Source: Quick From Scratch - Italian


List of Ingredients




8 tablespoons olive oil

1 cup fresh bread crumbs

6 cloves garlic, minced

6 tablespoons chopped fresh parsley

1/2 teaspoon dried red pepper flakes

1 teaspoon anchovy paste

1 pound linguine

1 head cauliflower (about 2 1/2 pounds), cut into small florets

1 teaspoon salt

1/2 cup grated Parmesan cheese, plus more for serving



Recipe



In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.


Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley, and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat.


In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs, and Parmesan. Top with additional Parmesan.


VARIATIONS


*Substitute broccoli for the cauliflower.
*Add a handful each of raisins and pine nuts at the same time as the garlic, parsley, and red-pepper flakes.
*Use four chopped anchovy fillets instead of the anchovy paste.