ORECCHIETTE WITH CAULIFLOWER

Orecchiette with Cauliflower image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

1 pound orecchiette or other short pasta
1 head cauliflower (about 2 pounds), trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 garlic cloves, finely chopped
1/4 to 1/2 teaspoon red-pepper flakes
2 to 3 anchovy fillets
1/2 cup grated Pecorino Romano cheese, plus more for serving (optional)
1/4 cup chopped flat-leaf parsley
Coarse salt and ground pepper

Steps:

In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.

Nutrition Facts : Calories 608 g, Fat 17 g, Fiber 7 g, Protein 25 g

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