Ingredients
The following ingredients have 9 Servings
- 1 medium head of cauliflower, about 2 pounds
- ¼ cup extra virgin olive oil
- 2 cups onion, diced
- ¼ teaspoon red pepper flakes
- 4 anchovy fillets, coarsely cut up, or more if you like it salty
- 1 28-ounce can diced tomatoes
- ½ pound fusilli or your favorite pasta
- 1 tablespoon pine nuts
- 1 tablespoon currants
- Salt and pepper, as needed
Instruction
- Cut core from cauliflower and break up into bite sized florets. I had about 5-6 cups of florets to use.
- Bring a large pot of salted water to a boil and add cauliflower. Boil 10 minutes or just before tender. Save a cup of the cauliflower water to use to reheat this dish the next day. Drain the rest and hold the cauliflower.
- While cauliflower is cooking, heat a medium to large pot with the olive oil over medium high heat. Once hot, add onions and sauté three minutes.
- Add red pepper flakes and anchovies and cook two minutes. The anchovies will melt into the onion mixture.
- Add the tomatoes and once hot, cover and turn the heat to low and cook 15 minutes.
- After 15 minutes add pine nuts and currants and cook five more minutes covered.
- While tomatoes are cooking, cook fusilli according to box directions and drain.
- Taste tomato mixture for salt and pepper (I did not add either).
- Add cooked cauliflower and cooked fusilli to the tomato mixture, tossing to combine. Heat just to serving temperature.
