Fusilli with Cauliflower
(Fusilli con Cavolfiore)
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Maria Lo Pinto and Milo Miloradovich "The Art of Italian Cooking" INGREDIENTS 1 pound fusilli 1 small head cauliflower 4 tablespoons olive oil 1 large onion, diced 3 oil-packed anchovy fillets, rinsed and patted dry 20-ounces canned Italian-style tomatoes, with the liquid reserved 1 tablespoon pine nuts 1 tablespoon currants Salt and pepper Freshly grated Romano cheese, optional Wash and break or cut the cauliflower into small pieces. Cook in rapidly boiling water for 12 minutes, or until tender but not soft. Drain; set the cauliflower aside. Heat the oil in a saucepan; add the onion; cook for 3 minutes or until soft. Cut up the anchovies; add to the onion and stir for about 2 minutes or until the anchovies dissolve. Add the tomatoes and their liquid; cover and simmer for about 20 minutes. Add the cauliflower, pine nuts, currants, and a little salt and pepper. Mix well; keep hot over very low heat. Cook the fusilli in 4-quarts of rapidly boiling salted water for 15 minutes or until tender. Drain; place in a hot bowl; add the cauliflower and sauce. Serve very hot in individual plates. If desired, sprinkle with grated Romano cheese just before serving. Makes 4 to 6 servings