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.
1
Cut the cabbage into small pieces.
- 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.
- Orecchiette: 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.
- 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.
- Orecchiette: 500 g
- Grated Pecorino Romano: 0.5 glass
- Chopped parsley: 0.3 glass
- Red pepper flakes: 0.5 teaspoon
