Ingredients:

• 11.3 oz Genovesine Mezzanelli Lisce di Gragnano IGP
• 14 oz purple cauliflower (1 small head)
•  1 Tropea red onion
• 1 fresh spring onion
• 4 anchovy fillets in oil
• 6–8 sun-dried tomatoes
• 1.4 oz almonds
• 1 fresh chili pepper
• EVO oil to taste
• Salt to taste

Directions:

Wash the purple cauliflower and divide it into small florets. Blanch it for 5–6 minutes in salted water, then drain it (reserving the water for the pasta) and set aside. Roast the almonds in a non-stick pan over medium heat until golden

Coarsely chop and set aside. In a large skillet, heat a generous amount of olive oil, then add the thinly sliced red onion, the spring onion in rounds, the chopped chili, and the anchovies

Cook gently until the anchovies melt and the onion softens. Cut the soaked sun-dried tomatoes into strips and add to the pan with the blanched cauliflower

Sauté everything for 5–6 minutes over high heat and season with salt. Cook the Genovesine in the cauliflower water slightly salted, drain al dente and toss in the pan with the sauce, using a little oil and cooking water to help blend