Serves: 4-6
INGREDIENTS
1 small cauliflower
3 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoon 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
To serve
400 grams dried spaghetti
Parmesan cheese
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 a high heat until the cauliflower is lightly golden in places and the 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!