1 medium head caulibroc, core removed, florets separated into 1/2-inch pieces, rinsed (You can also use a mix of cauliflower and broccoli.)
1/3 cup Filippo Berio extra virgin olive oil
1 large clove garlic, minced
6 anchovy fillets in olive oil, cut into small pieces
1/4 teaspoon hot red pepper flakes
1/2 teaspoon coarse ground black pepper
1 pound bucatini
1 cup toasted fresh bread crumbs
Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the cauliflower and cook just until tender. Drain, leaving the water in the pot to cook the bucatini later.
Heat the olive oil in a large sauté pan. Add the garlic and anchovies and cook slowly until the anchovies melt into the oil. Stir in the pepper flakes and the black pepper and lower the heat to simmer. Cook 2 minutes, then add the cauliflower and toss well to coat the florets. Cover and keep warm.
In the same pot used to cook the cauliflower, cook the bucatini until al dente. Drain and add to the cauliflower and toss all the ingredients well. Season with additional salt if necessary.
Transfer to a shallow platter and sprinkle the bread crumbs over the top.
Note: Sometimes pine nuts and currents are added to this dish.
This recipe is featured on show 2224 – Cauliflower / Broccolo.
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