Cauliflower, Chilli & Anchovy Pasta With Lemon Pangrattato

By Gemma Luongo

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Restaurantstyle pasta at home? Yep! This is stylish, delish and has a slight chilli kick.

All you have to do is throw all your ingredients of Cauliflower, Chilli & Anchovy Pasta With Lemon Pangrattato

  1. 500g San Remo Orrechiette Pasta
  2. 1 cauliflower, cut into small florets
  3. 5 tablespoons olive oil
  4. 120g (2 cups) fresh breadcrumbs
  5. 2 teaspoons finely grated lemon rind
  6. 3 garlic cloves, finely chopped
  7. 1 small fresh red chilli, finely chopped
  8. 45g can anchovies, drained, chopped

The instruction how to make Cauliflower, Chilli & Anchovy Pasta With Lemon Pangrattato

  1. Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
  2. Meanwhile, cook the cauliflower in a saucepan of boiling water for 5-6 minutes or until tender. Drain.
  3. Heat 2 tablespoons oil in a large frying pan over medium heat. Stir in the breadcrumbs for 4-5 minutes or until golden. Stir in the lemon rind.
  4. Transfer mixture to a bowl. Heat remaining oil in pan over medium heat. Stir garlic, chilli and anchovy for 2 minutes or until aromatic. Stir in cauliflower for 2 minutes. Add to pasta. Toss to combine. Top with lemon pangrattato.

Nutritions of Cauliflower, Chilli & Anchovy Pasta With Lemon Pangrattato

fatContent: 798.26 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 112 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 25 grams protein
sodiumContent:

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