Orecchiette pasta with cauliflower, Anchovies in Rizzoli Sauce and breadcrumbs

1 – We begin the preparation of orecchiette pasta with cauliflower, anchovies and breadcrumbs by placing a pot filled with water on the stove and waiting for it to come to a boil.

2 – We cut the bread into cubes.

3 – Let’s transfer it inside a blender. Let’s coarsely blend it.

4 – Let’s toast it in a pan with a little oil until crispy. Let’s keep it aside.

5 – Let’s devote ourselves to cleaning the cauliflower: let’s detach the tops from the stem, dividing the larger ones in half, and rinse them very thoroughly under water.

6 – As soon as the water boils, flavor it with a pinch of coarse salt and cook the cauliflower.

7 – In a large nonstick frying pan, we brown a clove of garlic with a little oil.

8 – Add the halved cherry tomatoes and continue cooking for a few minutes.

9 – Let them cook for a few minutes, flavoring them with a pinch of salt.

10 – After about 8 minutes of cooking the cauliflower, we can add the orecchiette.

Tip: Use fresh orecchiette; if using dry pasta, check the cooking time on the package and start cooking along with the cauliflower. The cauliflower should cook about 12-15 minutes in all.

11 – Just before draining the orecchiette, turn up the heat under the pan with the sauce (which should be hot) and add a generous ladleful of the pasta cooking water.

12 – Drain the orecchiette al dente along with the cauliflower and continue cooking in the pan with the sauce, over high heat, turning and stirring continuously until the water has dried.

13 – Add a generous handful of chopped parsley.

14 – We complete each dish with the crispy breadcrumbs and Rizzoli’s Alici in Salsa Piccanti, taking care to shake the packet so that the sauce that will accompany the anchovies and make this dish even tastier and more enveloping is well mixed.