Pasta with Roasted Romanesco and Capers

Ingredients

• •¼ cup chopped almonds
• •¼ cup olive oil
• •2 tablespoons capers
• •1 to taste Kosher salt
• •½ medium romanesco
• •8 cloves garlic
• •½ teaspoon crushed red pepper flakes
• •½ cup dry white wine
• •12 ounces lumaconi
• •2 ounces aged Asiago cheese
• •2 tablespoons unsalted butter

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20-25 minutes.

   25 min

2. 2.

   Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.

   5 min

3. 3.

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

   8 min

4. 4.

   Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.

   5 min

5. 5.

   Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

   2 min