Rigatoni pasta with cauliflower, capers and anchovies | Italian Pasta De Cecco Recipes
Italian recipes: recipes for sauces and pasta | Rigatoni pasta with cauliflower, capers and anchovies | De Cecco United States.
Ingredients
- 320 g Rigatoni pasta De Cecco n° 24
- 1 white cauliflower
- 50 g desalted capers
- Caper leaves
- Caper berries
- 70 g Cantabrico anchovies
- Extra-virgin olive oil
- Salt
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