Pasta With Cauliflower
1 onion, chopped (about 1 1 / 2 cups)
2 c. chopped anchovies in oil, chopped (about 6 anchovies)
1 cup fresh bread crumbs *
5 cloves garlic, minced
1 / 2 teaspoon crushed red pepper (more or less to taste)
Salt and freshly ground black pepper
Half pound elbow macaroni, small
1 15-oz whole tomatoes, chopped or diced tomatoes, including juice
3 tablespoons tomato paste
1 / 4 cup chopped Italian parsley
1 large head cauliflower, core removed and discarded, flowers, coarsely chopped
1 / 2 cup freshly grated Parmesan cheese
Bread toasted in a little olive oil in a skillet over medium-high heat to brown. Remove the crumbs from the pan and set aside.
Heat 2 tablespoons olive oil in a skillet over medium-low heat. Add onion, garlic and anchovies. Crush anchovies with back of spoon so they smear and the onions. Boil for 5 minutes until onions are tender. Remove from heat. While you cook the onion, put a large pot of salted water (1 tablespoon salt for 2 quarts water) for pasta on the stove to boil.
Heat 4 tablespoons tablespoons olive oil in large skillet over medium-high heat. Add the cauliflower, stirring frequently, allowing the edges brown cauliflower. Cook until lightly browned cauliflower, 3-5 minutes. Add red pepper to the skillet and season with salt and pepper to taste. Dissolve the tomato paste 1 / 2 cup water. Reduce heat to low. Add the tomato paste, tomato, onion, garlic and anchovies and mix well. Cook uncovered over low heat until the cauliflower is tender.
Cook pasta, uncovered, in salted water until just al dente, the pasta according to package directions cooking. Drain the pasta cooking water and add the cooked pasta and cauliflower mixture. Stir in about half of the parsley, breadcrumbs and Parmesan cheese (leave the rest of the seal at the top).