PASTA SICILIANA

Pasta Siciliana

Yields: 4 servings

 Ingredients:

1 small head cauliflower, broken into small florets

1/2 lb. asparagus, about 10 spears, cut into 1” pieces

1/2 cup extra virgin olive oil, divided

6 garlic cloves, thinly sliced

1 teaspoon anchovy paste

1/4 cup currants or white raisins, soaked in small amount of hot water to plump

1/4 cup pignoli nuts, toasted

1 teaspoon fennel pollen, can substitute ground fennel seed

1/4 cup chopped parsley

1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dry

Salt to taste, plus more for pasta water

Pinch red pepper flake

1 lb. dry pasta, such as torchiette or penne

1/2 cup gremolata *see recipe below

Grated pecorino to taste, when serving

Gremolata

Ingredients:

1/2 cup breadcrumbs (regular or panko), toasted

1 tablespoon grated pecorino cheese

1 tablespoon finely chopped parsley

Zest of one lemon

Combine all in a small bowl and set aside.

Procedure:

1.  Bring a large pot of water to a boil adding enough salt to taste lightly salted.  Cook the pasta per instructions until al dente, drain, reserving 1 cup of the pasta water.

2.  Meanwhile, heat place a large saucepan over medium heat, add approx. 1 oz. of olive oil to heat.

3.  Add the cauliflower and asparagus and cook for 3-5 minutes to partially cook and caramelize lightly.

4.  Add the garlic and anchovy paste and cook till garlic has aroma and the paste has melted into the ingredients, about 3 minutes.

5.  Stir in the currants, pignoli nuts, fennel pollen, and herbs and cook for 2 minutes. Taste, and adjust seasoning if necessary.

6.  Add the pasta to the saucepan of ingredients along with the remaining olive oil and reserved pasta water, toss well to combine.

7. Spoon the pasta into bowls and sprinkle with the gremolata and grated cheese and mangia!