*  Exported from  MasterCook Mac  *

                   Fusilli with Olives and Cauliflower

Recipe By     : Lorenza's Pasta, p99
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Fusilli *
   1      lb            Cauliflower -- broken into
                        - florets with stalks sliced
     1/2  c             Extra virgin olive oil --
                        - divided, 4 tb + 4 tb
   4      cl            Garlic -- chopped
     1/2  c             Black olives (90 g) -- pitted,
                        - halved
   4      ts            Capers in brine -- rinsed,
                        - drained
   4                    Anchovy fillets in olive oil
   2      tb            Flat-leaf Italian parsley --
                        - chopped

* Try green or tricolor fusilli.
** I used less than this.

Bring a large saucepan of water to the oil. Add salt, fusilli, and
cauliflower florets and stalks, and cook until the pasta is al dente
and the cauliflower is tender. [I steamed cauliflower separately.]

Meanwhile, heat half the oil in a large frying pan. Add the garlic
and fry, stirring often, for about 3 minutes until translucent.

Add the olives, capers, anchovies, the rest of the oil and parsley
and continue cooking, stirring for 2 more minutes until the anchovies
break down and dissolve.

Drain the pasta [reserving 1/2 c cooking water]. Add to the pan with
the reserved cooking water. Cook, stirring for a couple of minutes
until all the flavors blend. Transfer to a warmed shallow serving
dish and serve immediately.

Yield: 4 Servings


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