Penne With Cauliflower
|Cauliflower||1 1⁄2 Pound, trimmed and broken into florets|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Garlic clove||2 Large, minced|
|Flat anchovy fillets||6 , finely chopped|
|Hot pepper flakes||1⁄4 Teaspoon|
|Grated romano cheese||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
1. Cook cauliflower in a large saucepan of boiling salted water until tender, 6 to 8 minutes. Drain in a colander; set aside.
2. In a large frying pan, heat olive oil over medium-low heat. Add garlic, anchovies, and hot pepper flakes. Cook, mashing with back of a spoon 1 to 2 minutes, or until anchovies dissolve. Add cauliflower to the pan, toss to coat with oil, and heat through, 1 to 2 minutes.
3. Meanwhile, cook penne in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain. Add penne to cauliflower and cook, tossing, for 1 minute. Remove from heat and toss in Romano cheese and parsley.