Ingredients
1 medium head Romanesco cauliflower (about 1 ½ lbs)
Rigatoni, mezzi rigatoni, or ziti12 oz
Anchovy fillets, packed in oil4
Golden raisins, soaked in grappa, brought to a simmer for 5 minutes, then drained3 Tbsp
Garlic cloves, thinly sliced3
Extra-virgin olive oil, divided6 Tbsp
Fresh parsley leaves, finely chopped½ cup
Mollica (fresh coarse breadcrumbs, preferably from rustic bread)1 cup
Kosher salt
Freshly ground black pepper
Steps
- Prepare the cauliflower
Break the Romanesco into small florets.
Bring a large pot of salted water to a boil. Blanch the florets for 3–4 minutes, until just tender. Remove with a slotted spoon and set aside. Reserve the cooking water for the pasta. - Toast the mollica
In a skillet, warm 2 Tbsp olive oil over medium heat.
Add a smashed clove of garlic, then the breadcrumbs and cook, stirring often, until golden and crisp, about 5 minutes.
Season with a pinch of salt and set aside. - Build the sauce
In a wide pan, warm the remaining 4 Tbsp olive oil over low heat.
Add the sliced garlic and cook gently until fragrant and just golden at the edges.
Add the anchovies and stir until they melt into the oil. Add a pinch of peperoncino.
Raise the heat to medium, add the cauliflower, and cook until lightly caramelized, about 5–6 minutes.
Stir in the raisins and half of the chopped parsley. Season with salt and black pepper. - Cook the pasta
Return the cauliflower cooking water to a boil. Cook the pasta until al dente.
Transfer the pasta directly into the cauliflower pan with a little of the cooking water. Toss to coat, allowing the sauce to cling to the pasta. - Finish and serve
Plate the pasta and scatter generously with the toasted mollica.
Garnish with the remaining parsley.
Serve immediately.
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