A quick sort of Sicilian style dinner. I browned some garlic in plenty of olive oil added some roasted tomatoes -- part of the never-ending front yard harvest cauliflower florets (1 head), 4 anchovies marinated in chili oil and about 1/2 cup of hot water, covered and let simmer for about 20 minutes. Then -- a last minute idea I added a handful of golden raisins and cooked until the cauliflower was tender but not mushy (about 10 minutes more). Then I stirred in plenty of black pepper and chopped parsley.When the pasta was cooked I added it to the pan with the cauliflower and let it soak up the sauce for just a minute and gave it all a good stir around. Add some freshly grated parmesan and "eccola": Whole Wheat Penne with Cauliflower, Roasted Tomatoes, Anchovies, Raisins and Toasted Pine Nuts.
Posts
I just noticed you changed the title of this post... Why was it the wrong noodle?
ReplyDeleteJames is fussy about his noodles -- he has a favorite brand and likes the round ones, spaghetti, capellini, bucatini, perciatelli (even linguine is too square for him) -- we were laughing about it at dinner last night and making jokes about how the post should have been "Wrong Noodle" so I changed it for grins. Actually I think the penne were the perfect shape for that sort of heavy cauliflower sauce. I've tried to break him of it, but "His Highness" is a white flour man -- those penne were whole wheat which was just insult to injury. They were the right brand (Rustichella d'Abruzzo) but for James still the "Wrong Noodle."
ReplyDelete