Fragrant pasta with cauliflower and parmesan

4 servings

15 minutes

Aromatic pasta with cauliflower and parmesan is a harmonious blend of tender cauliflower, savory anchovies, tomatoes, and rigatoni topped with crispy breadcrumbs and sharp parmesan. The dish has European roots and reflects the culinary elegance of Mediterranean cuisine. The light sweetness of the cauliflower beautifully complements the richness of the tomato sauce, while the anchovies add a subtle salty depth of flavor. The combination of red pepper and garlic makes it warming and spicy, while fresh parsley adds a touch of freshness. It’s an ideal option for a cozy dinner that not only satisfies but also delights with every bite.

Energy value per serving

• Calories: 452.6
• Proteins: 25.2g
• Fats: 7.4g
• Carbohydrates: 73.2g

Ingredients

• Onion: 1 head
• Olive oil: to taste
• Salted anchovies in oil: 6 pc
• Crushed breadcrumbs: 1 glass
• Cauliflower: 1 head
• Garlic: 5 clove
• Red pepper flakes: 0.5 tsp
• Salt: to taste
• Freshly ground black pepper: to taste
• Rigatoni Pasta: 230 g
• Tomato paste: 3 tbsp
• Canned tomatoes in pieces: 420 g
• Italian chopped parsley: 50 g
• Grated Parmesan cheese: 60 g

Cooking steps

1. Lightly toast the croutons in a small amount of olive oil until golden brown. Transfer to a plate.

   Required ingredients:

   • Olive oil:  to taste
   • Crushed breadcrumbs: 1 glass

2. Heat 2 tablespoons of olive oil in a large skillet over low heat. Add finely chopped onion, minced garlic, and chopped anchovies. Sauté for 5 minutes until the onion is soft, then remove from heat.

   Required ingredients:

   • Olive oil:  to taste
   • Onion: 1 head
   • Garlic: 5 clove
   • Salted anchovies in oil: 6 pieces

3. Meanwhile, bring a large pot of salted water to a boil.

4. Divide the cabbage into florets and cut into small pieces. Heat 4 tablespoons of olive oil in a pan and sauté the cabbage for 3-5 minutes until golden brown. Sprinkle with red pepper flakes, salt, and pepper.

   Required ingredients:

   • Olive oil:  to taste
   • Cauliflower: 1 head
   • Red pepper flakes: 0.5 teaspoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

5. Dissolve the tomato paste in 0.5 cup of cold water and pour it into the pan. Reduce the heat and add canned tomatoes, onion, garlic, and anchovies. Stir and cook on low heat, uncovered, until the cabbage is soft.

   Required ingredients:

   • Tomato paste: 3 tablespoons
   • Canned tomatoes in pieces: 420 g
   • Onion: 1 head
   • Garlic: 5 clove
   • Salted anchovies in oil: 6 pieces

6. Meanwhile, boil the pasta until cooked. Drain and transfer to a skillet. Add half of the parsley, breadcrumbs, and parmesan, reserving some for sprinkling. Mix well.

   Required ingredients:

   • Rigatoni Pasta: 230 g
   • Italian chopped parsley: 50 g
   • Crushed breadcrumbs: 1 glass
   • Grated Parmesan cheese: 60 g

7. Serve, sprinkled with the remaining parmesan and parsley.

   Required ingredients:

   • Grated Parmesan cheese: 60 g
   • Italian chopped parsley: 50 g