Serves: 4
Total Calories: 711
1 In a skillet large enough to hold all of the ingredients, cook the garlic in 1/3 cup of the olive oil over medium heat until golden. Add the tomatoes and salt and pepper to taste. Bring to a simmer and cook 10 minutes.
2 Stir in the cauliflower. Cover and cook, stirring occasionally, until the cauliflower is very tender, about 25 minutes. Crush some of the cauliflower with the back of a spoon.
3 In a small skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the bread crumbs and anchovies, if using. Cook, stirring until the crumbs are toasted and the oil is absorbed.
4 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water.
5 Toss the pasta with the tomato and cauliflower sauce. Add a little of the cooking water if needed. Sprinkle with the bread crumbs and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Orecchiette with Cauliflower and Tomatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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