Can this dish be made gluten-free?

Absolutely. I chose whole wheat rigatoni just because it's healthy and it's one of my favorites, but if you're gluten free, just substitute the pasta with whatever gluten free pasta you have on hand. Cook the pasta as directed on the box along with the romanesco and follow remaining recipe as written.

What can you use instead of anchovies?

If you prefer not to use anchovies, you can chop up some kalamata olives and capers and add to the garlic oil instead. They will contribute a similar salty flavor-addition.

How to store this dish:

Whether you have leftovers or are planning to make extra for the next day, store the pasta and romanesco in an airtight container in the fridge. It should last from 2 to 3 days in the fridge, but I reccomend eating it sooner rather than later.

Pasta with Romanesco Cauliflower and Anchovies

Name: Pasta with Romanesco Cauliflower and Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces whole wheat pasta, such as rigatoni, penne or fusilli (2 cups); 1 large head romanesco cauliflower, chopped into bite sized pieces (5 cups); 3 tablespoons best quality extra-virgin olive oil; 2 cloves garlic, minced; 4 anchovy filets, minced; ¼ cup shredded Romano cheese, plus more for serving; Freshly ground pepper to taste

Description

Healthy whole-wheat pasta, ready in just 30 minutes with romanesco cauliflower and anchovies.

Ingredients

Units Scale

8 ounces whole wheat pasta, such as rigatoni, penne or fusilli (2 cups)
1 large head romanesco cauliflower, chopped into bite sized pieces (5 cups)
3 tablespoons best quality extra-virgin olive oil
2 cloves garlic, minced
4 anchovy filets, minced
1/4 cup shredded Romano cheese, plus more for serving
Freshly ground pepper to taste

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Instructions

Bring a large pot of lightly salted water to a boil. Add pasta, stir well and set timer according to package cooking instructions. When the pasta has 4 minutes left stir in Romanesco. Continue cooking until the pasta and Romanesco are just tender. Reserve ½ cup pasta cooking liquid and drain pasta and Romanesco thoroughly. Return the pasta mixture to the pot.
Meanwhile, heat oil and garlic in a small skillet over medium heat. When the garlic just starts to brown remove from the heat and stir in anchovy.
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 mixture is dry add a little of the reserved cooking liquid. Divide among four plates and top with additional cheese if desired.

Notes

Make Ahead Tip:

Make the garlic oil the night before or earlier in the day and store in an airtight container in the fridge. Once the pasta and romanesco are cooked, remove the garlic oil and add to the pot of pasta. Cook, stirring, over low heat until warmed through, 1 to 2 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: main course
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: 2 cups
Calories: 332
Fat: 13
Saturated Fat: 2
Carbohydrates: 47
Fiber: 9
Protein: 10