Pasta With Green (Romanesco) Cauliflower

Ingredients

• 1 1/2 lbs cauliflower, medium (3 to 4 cups trimmed)
• salt, to taste
• 12 ounces pasta, uncooked
• 3 tablespoons extra-virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 garlic cloves, crushed
• 3 anchovy fillets, drained and chopped

Directions

1. 1

   Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 10 minutes, until just tender. Use a Chinese skimmer or slotted spoon to transfer the florets to a bowl. Reserve cooking water to thin the final sauce (see below).

2. 2

   When the water returns to a boil, add 4 teaspoons of salt. Add the pasta and cook according to package directions, or until al dente, stirring once or twice. Drain, reserving 1/2 cup of the pasta cooking water for the sauce.

3. 3

   While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the crushed red pepper flakes and the garlic; cook for a few minutes until the garlic is lightly browned but not burned.

4. 4

   Add the anchovies, stirring until they dissolve, then the cooked cauliflower. Reduce the heat to low and cook for 2 or 3 minutes to let the cauliflower "take in" the flavors.

5. 5

   Add just enough of the reserved cooking water to thin the sauce (making it less sticky). Add the drained pasta to the skillet, then immediately transfer to a large bowl. Toss well and serve.