Sunday, August 30, 2009
Thursday: slightly monochromatic pasta
Pasta with cauliflower-anchovy sauce.
This is one of our super-easy staple meals: boil florets of broccoli or cauliflower until they're just a little less tender than you'd want them to be to eat them; then drain. Heat olive oil in a frying pan and saute a little garlic; then add a tin's worth of chopped up anchovies; then add the florets and cook them, mashing them around. Throw it onto the pasta - it's really delicious and takes under half an hour, even if only one person is cooking.
That recipe is originally from How to Cook Everything, Mark Bittman's comprehensive cooking bible.