In this popular Sicilian dish, cauliflower mellows and softens as it simmers in a savoury tomato sauce, while the traditional toasted bread-crumb topping adds crunch to every bite.
- Portion size 3 servings
- Credits : © CanadianLiving.com
Ingredients
Method
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook bread crumbs, stirring often, for 5 minutes or until golden. Transfer to bowl; stir in parsley and set aside.
Add remaining oil to pan. Stir in anchovy paste, hot pepper flakes (if using) and garlic; cook, stirring, for 1 minute. Stir in tomatoes, tomato paste, salt and pepper, breaking up tomatoes with back of spoon; bring to boil. Add cauliflower; reduce heat, cover and simmer for 30 minutes or until very tender.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/2 cup (125 mL) cooking water, drain pasta and return to pot. Add sauce and toss to combine, adding enough of the reserved cooking water as desired. Serve sprinkled with bread-crumb mixture.
Nutritional facts <b>Per serving:</b> about
- Sodium 809 mg
- Protein 13 g
- Calories 387.0
- Total fat 11 g
- Cholesterol 1 mg
- Total carbohydrate 61 g
%RDI
- Iron 25.0
- Folate 43.0
- Calcium 11.0
- Vitamin A 16.0
- Vitamin C 165.0
