Ingredients for 4 servings:
- 1Lb PGI Gragnano Eliche Giganti
- 1 big cauliflower
- 7 anchovies fillet
- 10/15 sun dried tomatoes
- 3 tbs cracked Salella olives from Cilento
- 1 tbs capers
- 1 o nion from Tropea
- 1 garlic clove
- 2 tbs evoo
- Chives, lemon thyme and sage to taste
- Chili pepper to taste
- Salt and red pepper to taste
Directions:
In a frying pan, brown the garlic with a little oil, then remove it.
Sauté the onion with the chili pepper and capers, then dissolve a couple of anchovy fillets.
Blend the raw cauliJower, pour it into the pan, cover with a lid and add the necessary cooking water.
Meanwhile, cook pasta al dente in plenty of salted water: Stir it into the sauce, adding olives, anchovies and chopped cherry tomatoes.
Turn off the heat and add the herbs and a sprinkling of pink pepper.
Sauté the onion with the chili pepper and capers, then dissolve a couple of anchovy fillets.
Blend the raw cauliJower, pour it into the pan, cover with a lid and add the necessary cooking water.
Meanwhile, cook pasta al dente in plenty of salted water: Stir it into the sauce, adding olives, anchovies and chopped cherry tomatoes.
Turn off the heat and add the herbs and a sprinkling of pink pepper.