Pasta with Sicilian Sauce

Ingredients

1 x small cauliflower
3 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons capers
1/4-1/2 teaspoon chilli flakes
small handful basil
sea salt and freshly ground pepper

Tomato Sauce

2 Tablespoons olive oil
4 anchovy fillets
2 cloves garlic, crushed
2 x 400 gram tins crushed Italian tomatoes
salt and freshly ground black pepper

400 grams dried spaghetti 

Method

Tomato sauce
Heat the olive oil in a sauté pan and gently cook the anchovies and garlic over a low heat until the anchovies have melted into the oil. Add the tomatoes, season and simmer until thick and reduced.

Cauliflower
Break the cauliflower into small florets and drop into a large saucepan of boiling, well salted water. Bring back to the boil then scoop out using a slotted spoon. Drain well and place on kitchen towels to remove excess water. Use the same saucepan of water to cook the spaghetti.
Heat the olive oil in a large sauté pan. Add the garlic, capers, chilli flakes and cauliflower, season and cook over high heat until the cauliflower is lightly golden in places and capers are crisp. Stir in the basil to wilt.

To serve: Toss the cooked pasta with the tomato sauce and divide between serving bowls. Spoon over the cauliflower and top with shaved Parmesan.

Serves 4-6 

http://mercatus.com.au/produce/

As featured in Dish magazine. www.dish.co.nz