Orecchiette pasta with cauliflower

4 servings

27 minutes

Orecchiette pasta with cauliflower is a refined dish from southern Italy, originating from the Apulia region. The name 'orecchiette' means 'little ears,' and their unique shape perfectly holds sauces and flavorful ingredients. Cauliflower adds tenderness and a slight sweetness to the dish, harmonizing with the spicy notes of garlic, anchovies, and red pepper flakes. Olive oil enriches the flavor, while pecorino romano cheese adds a pleasant saltiness. This dish is perfect for a cozy family dinner or a festive gathering.

Energy value per serving

• Calories: 954.7
• Proteins: 56.5g
• Fats: 33.9g
• Carbohydrates: 105g

Ingredients

• Orecchiette pasta: 500 g
• Extra virgin olive oil: 3 tbsp
• Cauliflower: 1 kg
• Garlic: 3 clove
• Red pepper flakes: 0.5 tsp
• Anchovy fillet: 3 pc
• Chopped parsley: 0.3 glass
• Grated Pecorino Romano cheese: 0.5 glass

Cooking steps

1. Cut the cabbage into small pieces.

   Required ingredients:

   • Cauliflower: 1 kg

2. Boil the pasta in boiling water for 5 minutes, then add the cabbage and cook until al dente for another 5 minutes. Drain, leaving 1 cup of water.

   Required ingredients:

   • Orecchiette pasta: 500 g
   • Cauliflower: 1 kg

3. In the same pot, heat olive oil over medium heat. Add minced garlic, red pepper flakes, and anchovies. Sauté, breaking up the fish, for 1 minute.

   Required ingredients:

   • Extra virgin olive oil: 3 tablespoons
   • Garlic: 3 cloves
   • Red pepper flakes: 0.5 teaspoon
   • Anchovy fillet: 3 pieces

4. Add pasta, cheese, 0.5 cup of pasta water, salt, and pepper. Let the liquid thicken slightly and add parsley.

   Required ingredients:

   • Orecchiette pasta: 500 g
   • Grated Pecorino Romano cheese: 0.5 glass
   • Chopped parsley: 0.3 glass
   • Red pepper flakes: 0.5 teaspoon