Fettuccine with Cauliflower, Anchovies, Olives, and Toasted Bread Crumbs - OLDWAYS - Cultural Food T

Name: Fettuccine with Cauliflower, Anchovies, Olives, and Toasted Bread Crumbs - OLDWAYS - Cultural Food T
Ingredients: ¾ cup slightly coarse fresh bread crumbs, preferably whole grain; 5 tablespoons extra-virgin olive oil, divided; Salt, for the cooking water; 1 medium head cauliflower, cut into 1-inch florets; 4 to 6 anchovy fillets, patted dry and minced; 3 garlic cloves, thinly sliced; 6 scallions, white parts finely chopped, and greens cut into 1-inch pieces; ½ teaspoon mellow red pepper flakes, such as Marash or Aleppo, or ¼ teaspoon crushed red pepper flakes; ½ cup dry white wine or dry vermouth; 12 ounces fettuccine, bucatini, spaghetti, or other long dried pasta, preferably whole grain; ¾ cup green olives, such as Castelvetrano, Lucques, or Cerignola, pitted and coarsely chopped; Freshly ground black pepper

oldwayspt.org

Heat the oven to 375°F convection (or 400°F non-convection) with a rack near the center. Toast the bread crumbs. Spread the bread crumbs on a rimmed baking shee

View Recipe

Share this recipe:

Ingredients

¾ cup slightly coarse fresh bread crumbs, preferably whole grain
5 tablespoons extra-virgin olive oil, divided
Salt, for the cooking water
1 medium head cauliflower, cut into 1-inch florets
4 to 6 anchovy fillets, patted dry and minced
3 garlic cloves, thinly sliced
6 scallions, white parts finely chopped, and greens cut into 1-inch pieces
½ teaspoon mellow red pepper flakes, such as Marash or Aleppo, or ¼ teaspoon crushed red pepper flakes
½ cup dry white wine or dry vermouth
12 ounces fettuccine, bucatini, spaghetti, or other long dried pasta, preferably whole grain
¾ cup green olives, such as Castelvetrano, Lucques, or Cerignola, pitted and coarsely chopped
Freshly ground black pepper