Orecchiette with Cauliflower, Anchovies, and Fried Croutons
A hearty Italian pasta dish combining tender orecchiette with roasted cauliflower, zesty anchovies, and crispy homemade croutons. The dish is enriched with two types of cheese and fresh parsley for a perfect balance of flavors and textures.
Ingredients
- •1 head cauliflower
- •8 tablespoons extra-virgin olive oil
- •1 pound orecchiette
- •1½ cups crusty bread
- •3 medium zucchini
- •3 cloves garlic
- •7 fillets anchovy fillets
- •½ cup fresh Italian parsley
- •⅓ cup Parmesan cheese
- •2 tablespoons Pecorino Romano cheese
Cooking Instructions
- 1.
Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill.
25 min
- 2.
Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 cups pasta cooking liquid. Set pasta and cooking liquid aside separately.
12 min
- 3.
Meanwhile, heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and sauté until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot.
4 min
- 4.
Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.
10 min
