Pasta with Romanesco Cauliflower

Clean the cauliflower by cutting off the florets at the bottom. Wash and boil for about 10–15 minutes (depending on texture).

In a skillet sauté a clove of garlic with chili pepper and chopped anchovy fillets in the olive oil. Tip the cooked cauliflower into the skillet (setting aside the cooking water) and allow to flavour well. Season with salt and remove the garlic clove. Meanwhile, cook the pasta in the water where the cauliflower was boiled, adding salt. Drain the pasta al dente and toss in the skillet for a few minutes to season, adding a little of the cooking water if needed, and a drizzle of olive oil.

Spoon onto plates and serve.