INGREDIENTS :

2 Unico Flat Fillets, Anchovies

1 small cauliflower

2 tbsp of Unico White Wine Vinegar

4 tbsp of Gallo Pure Olive Oil

1 onion

1 clove of garlic

4 Unico Plum Tomatoes, sliced

350 g of Unico Elbows or Unico Ditali

TO GARNISH :

1 tbsp of chopped parsley

PREPARATION: Soak the anchovy fillets in a little milk to remove salt. Remove the coarse stems from around cauliflower, wash the head under running water and boil for 10 minutes in water acidulated with the vinegar. Drain, cool slightly, then divide into florets and slice.

Pour the oil into a large pan. Chop the onion finely and crush the garlic. Add to the pan and cook for a few minutes over medium heat until golden.

Add the sliced cauliflower and the anchovies, drained and chopped. After a few minutes add the sliced tomatoes, and then season with salt and pepper. Cook for about 10 minutes or until the cauliflower is tender.

Meanwhile cook the pasta in a large pan with salted boiling water until al dente. Drain the water, add sauce and sprinkle with parsley.

PREPRATION TIME: 30 minutes

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