Usuba
Pasta with Cauliflower and Crispy Breadcrumbs
Pasta with sautéed cauliflower, tomato sauce with anchovies, and crispy breadcrumb topping. The dish turns out aromatic and hearty. Without parmesan, it transforms into a vegan treat.
- Total
- 15 min
- Standard serving
- 404.4 g
Ingredients
Total 14- Onion
37.5 g≈ 1/4 pcs - Olive oil
to taste≈ 1/4 tsp - Salted anchovies in oil
7.5 g≈ 1.5 pcs - Breadcrumbs
25 g≈ 4 tbsp - Cauliflower
125 g≈ 1/4 head - Garlic
3.75 g - Chili flakesкрасный
0.227 g - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Rigatoni pasta
57.5 g≈ 1/2 cup - Tomato paste
12.375 g≈ 2 tsp - Chopped tomatoesконсервированный
105 g≈ 3.5 slice - Italian parsley, chopped
12.5 g≈ 3 tbsp - Grated Parmesan cheese
15 g≈ 1 tbsp
Instructions
- 1
Step 1
Fry the croutons in a small amount of olive oil over medium heat until golden. Transfer to a plate.
- 2
Step 2
Heat 2 tablespoons of olive oil in a large pan over low heat. Add finely chopped onion, minced garlic, and minced anchovies. Fry for 5 minutes until the onion is soft. Remove from heat.
- 3
Step 3
Bring a large pot of salted water to a boil.
- 4
Step 4
Divide the cauliflower into florets and cut into small pieces. In a separate skillet, heat 4 tablespoons of olive oil and fry the cauliflower for 3–5 minutes until golden. Sprinkle with red pepper flakes, salt and pepper to taste.
- 5
Step 5
Dilute the tomato paste in 0.5 cups of cold water and pour it into the pan with cabbage. Reduce the heat and add canned tomatoes, onion, garlic, and anchovies. Stir and cook over low heat without a lid until the cabbage becomes tender.
- 6
Step 6
Boil rigatoni pasta until cooked in boiling salted water. Drain and transfer to a pan with sauce. Add half of the parsley, toasted breadcrumbs and Parmesan, reserving some for sprinkling. Mix well.
- 7
Step 7
Serve sprinkled with remaining parmesan and parsley.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
