Ingredients

• 2 anchovy fillets (soaked in milk)
• 1 cauliflower (small)
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 onion
• 1 clove garlic
• 4 plum tomatoes (sliced)
• 350 g ditali or elbows
• 1 tbsp parsley (chopped, to garnish)

Instructions

1. Soak the anchovy fillets in a little milk to remove excess salt; drain.
2. Boil the cauliflower 10 minutes in water acidulated with the vinegar, then drain, cool slightly and break into florets, slicing them.
3. Heat the oil in a large pan, add the finely chopped onion and crushed garlic and cook a few minutes until golden.
4. Add the sliced cauliflower and the drained, chopped anchovies; after a few minutes add the sliced tomatoes and season.
5. Cook about 10 minutes, until the cauliflower is tender.
6. Meanwhile cook the pasta in salted boiling water until al dente; drain, toss with the sauce and sprinkle with parsley.

Cooking Tips

• Boil the cauliflower with a splash of vinegar to keep it pale
• Melt the anchovies into the oil so they dissolve
• Slice the florets so they coat the pasta
• Use a short shape like ditali or elbows
• Finish with parsley and a drizzle of olive oil