Gemelli with Cauliflower, Scallions & Green Olives

By Muzungu

Ingredients

• 1/2 head cauliflower, cut into large florets
• 3 to 4 Tbs. extra-virgin olive oil
• 1 clove garlic, minced
• 3 scallions, white parts finely chopped; greens cut into 1 1/42-inch pieces
• Generous pinch dried red pepper flakes
• 6 to 8 anchovy fillets, chopped
• 8 oz. dried gemelli, fusilli, or cavatappi
• 1/2 cup fresh, slightly coarse breadcrumbs, toasted in a 400°F oven for 3 to 4 minutes until golden
• 1/2 cup cracked green olives, pitted and coarsely chopped

Preparation

Step 1

>>Bring a large pot of salted water to a boil. Drop the cauliflower into the boiling water and cook until the florets offer little resistance when pierced with the tip of a knife, 3 to 4 minutes. (Don't let the cauliflower become at all mushy.)

>>With a slotted spoon or a skimmer, remove the cauliflower from the pot and drain it.

>>Return the water to a boil for cooking the pasta.

>>When the cauliflower is cool enough to handle, cut the florets into smaller pieces and set aside.

>>In a large skillet, heat 2 Tbs. of the olive oil over medium-low heat.

>>Add the garlic and scallion whites and cook until fragrant but not browned, about 5 minutes.

>>Add the pepper flakes and anchovies, crushing them with a wooden spoon, and cook for another 1 to 2 minutes.

>>Remove the skillet from the heat while you cook the pasta.

>>Just before the pasta is done, return the skillet to medium-high heat and add the cauliflower and half of the breadcrumbs. Cook, tossing once or twice, until heated through.

>>When the pasta is just tender, reserve 1 cup of pasta cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and 1/2 cup of the reserved pasta cooking water to the skillet, using more or less as needed.

>>Stir in the olives and the scallion greens. Drizzle with the remaining olive oil to taste. Heat gently for a few minutes so that flavors meld.

>>Taste for salt and pepper.

>>Serve warm, passing the remaining breadcrumbs at the table.