Recipe
March 8, 2010
Sicilian Pasta Recipe
Step 1: Preheat oven to 450°F.
Step 2: Break florets into bite-sized pieces and place in a bowl. Toss with 2 tbsp olive oil and season with salt and pepper. Spread on a baking sheet and roast, tossing occasionally, for 10-15 minutes, or until browned and tender.
Step 3: Bring a large pot of salted water to a boil. Add linguine and cook for about 12 minutes, or until al dente.
Step 4: Heat remaining 1/4 cup oil in a large, deep skillet over medium-low heat while pasta is cooking. Add garlic, chili flakes, capers and anchovies and sauté for 3 minutes or until garlic is pale gold and softened.
Step 5: Add cauliflower and lemon juice and cook for 2 minutes, or until cauliflower is heated through.
Step 6: Drain pasta and add to skillet along with parsley, cheese and extra-virgin olive oil. Stir together until pasta is well coated with sauce.
Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).
Watch Lucy and Lynda demonstrate this recipe in Episode 16 of H&H Online TV.
Directions
Yield:
Step 1: Preheat oven to 450°F.
Step 2: Break florets into bite-sized pieces and place in a bowl. Toss with 2 tbsp olive oil and season with salt and pepper. Spread on a baking sheet and roast, tossing occasionally, for 10-15 minutes, or until browned and tender.
Step 3: Bring a large pot of salted water to a boil. Add linguine and cook for about 12 minutes, or until al dente.
Step 4: Heat remaining 1/4 cup oil in a large, deep skillet over medium-low heat while pasta is cooking. Add garlic, chili flakes, capers and anchovies and sauté for 3 minutes or until garlic is pale gold and softened.
Step 5: Add cauliflower and lemon juice and cook for 2 minutes, or until cauliflower is heated through.
Step 6: Drain pasta and add to skillet along with parsley, cheese and extra-virgin olive oil. Stir together until pasta is well coated with sauce.
Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).
Watch Lucy and Lynda demonstrate this recipe in Episode 16 of H&H Online TV.
Rob Fiocca