Pasta with Romanesco Cauliflower and Anchovies

This pasta with Romanesco Cauliflower and Anchovies is Italian simplicity at its best. It only takes 30 minutes total to make, and I can promise you I did not skimp on flavor. My family adored it and hopefully, yours will too!

Why We Love This Recipe For Cauliflower Anchovy Pasta

One of the reasons you’ll love this recipe is that (as mentioned briefly above) it only takes about 15 minutes of prep time, and another 15 minutes if you count the time it takes to bring the pot of water to a boil. So that, in and of itself, is a giant plus in my opinion.

Second, it makes use of romanesco cauliflower, which is one of those cool looking vegetables that may throw one or two of us for a loop. Is it a fractle? Is it broccoli? Is it cauliflower? What do I do with it? The answers are–yes, sort of, sort of and make this pasta. Add to that, it’s also good for you (and majorly delicious when tossed with garlic and anchovies).

The third thing? It is so Italian. And who doesn’t love Italian everything really. If this recipe was a little more authentic, it would say to fry the garlic in a skillet, add the cooked pasta directly in, and toss to coat. All right all right, and there would be way more oil too, and it wouldn’t be olive oil from Costco, either. It would be uber grassy and delicious.

But in the name of not having to wash a big skillet, and for the mixed emotional love of Costco, I have you sizzle the garlic in a small skillet and then drizzle it over the cooked and drained pasta in the pasta pot. But trust me, you won’t be upset about any of the so-called shortcuts I’ve used.

Key Ingredients For This Recipe

Romanesco cauliflower

This strange (and very delicious vegetable) is a hybrid between cauliflower and broccoli. With that being said, it tastes more like broccoli, and has the same mild and somewhat-nutty flavor notes. It tastes SO good with cheese and olive oil–just you wait and see.

High-quality extra-virgin olive oil

Olive oils, just like wine and cheese, come in a variety of flavors and aromas. It’s important to use high-quality olive oils when cooking Italian dishes especially since olive oil is such a prominent ingredient. Look for olive oil that looks green and bright in color, and tastes peppery, fresh, and earthy. You’ll know it’s low quality if it tastes rancid, is dull in color, and/or tastes greasy and flavorless.

Romano cheese

I added Pecorino Romano to this pasta romanesco, but if you can’t find that, look for Asiago, since it has a similar level of saltiness. Or you can always use whatever hard cheese you have and then adjust the seasoning when you toss it all together. I’m totally good with that.

Anchovy fillets

Anchovies aren’t for everyone, I totally get it, but here they totally elevate the dish with it’s saltiness and rich umami flavor. Anchovies are known for pairing well with other rich foods like pasta and cheese.

Additional Ingredients

• 8 ounces whole-wheat pasta, such as rigatoni, penne or fusilli (2 cups)
• 2 cloves garlic, minced
• Freshly ground pepper to taste

Step by Step Instructions to Make This Romanesco Cauliflower Pasta Recipe

Step 1: Cook pasta & romanesco

Bring a large pot of lightly salted water to a boil. Add the pasta, then stir well and set a timer according to the package cooking instructions. When the pasta has 4 minutes left, stir in the romanesco. Continue cooking until the pasta and romanesco are just tender. Reserve ½ cup pasta cooking water, then drain pasta and romanesco thoroughly. Return the pasta mixture to the pot.

Step 2: Cook garlic oil

Meanwhile, heat the oil and garlic in a small skillet over medium heat. When the garlic just starts to brown, remove from the heat and stir in anchovies. Pour the anchovy mixture over the pasta and romanesco and stir to coat. Add ¼ cup Romano cheese and pepper and stir to coat. If the pasta is dry, add a little of the reserved cooking liquid, as needed. Divide the pasta among four plates and top with additional cheese, if desired.

FAQs and Expert Tips

Additional Italian Recipes to Try

• This Creamy Brussels Sprouts Pasta Carbonara comes together in minutes and makes an easy weeknight meal!
• I love this Vegetarian Fettuccine Carbonara with Mushrooms for meatless Mondays!
•  If you have never had a bowl of Tuscan Ribollita soup, then get ready to fall in love! \
• This 10 minute recipe for easy Puttanesca Sauce is made with anchovy, capers and olives with garlic and tomato and is heavenly.
• This Roasted Broccoli and Cauliflower With Cheese is the perfect side dish.
• Making this recipe for Simple Steamed Cauliflower with Herbs is so easy.
• Lastly, don’t miss this Ultimate Guide to Cauliflower!