(As prepared and read by Alex Tuller for the January 19, 2006 podcast)
I love this pasta because it uses bread crumbs.
One pound Pasta (spaghetti, penne, gemmeli)
1-1/4 pound Cauliflower or broccoli, cut in thin length-wise slices (so the pieces look like cardboard trees)
1 T or so Anchovy paste
1 T Capers, rinsed and chopped
Several garlic cloves, small dice
Dried chili flakes
1/2 cup Olive oil
1 cup Bread crumbs
Parsely
Put water on to boil for the pasta, Approx. 6 quarts.
In a large skillet, heat up about 1/4 cup olive oil over medium heat. Add the cauliflower/broccoli (just the big bits, not the teeny ones). The edges should start browning in a few minutes. Don’t fool with it too much. If needed add some additional olive oil one T at a time. Salt lightly and stir. Add the capers, the leftover bits of veggies, and continue cooking.
Put pasta into boiling salted water and cook until al dente.
Once the cauliflower mixture has shrunk by about a third, add a few more T of oil and add the anchovy, garlic and chili. Toss it and cook for a few minutes. Add the parsley and adjust seasoning.
Toss with drained pasta and top with warm toasty bread crumbs.