Farfalle Pasta With Cauliflower, Anchovy And Hard-Cooked Egg
Farfalle Pasta With Cauliflower, Anchovy And Hard-Cooked Egg takes around 1 hour and 25 minutes from beginning to end. This recipe serves 4 and costs $2.18 per serving. One serving contains 676 calories, 27g of protein, and 20g of fat. It works well as a main course. This recipe from Food Republic has 250 fans. If you have red onion, pecorino romano, farfalle, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. With a spoonacular score of 97%, this dish is awesome. If you like this recipe, you might also like recipes such as Hard-Cooked Eggs with Crisp Anchovy Crumbs, Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini, and Hard-cooked Egg With Mustard.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 40 minutes
Ingredients:
2 teaspoons capers, rinsed and coarsely chopped
1 head cauliflower
1 pound dried farfalle
1/2 cup flat-leaf parsley, chopped
3 cloves garlic, chopped
3 hard-boiled eggs, coarsely chopped
kosher salt and freshly ground pepper, to taste
6 oil-packed anchovy fillets
3 tablespoons extra-virgin olive oil
1/2 cup grated Pecorino Romano or Parmigiano-Reggiano
1 medium red onion, cut into 1/4-inch slices
Equipment:
knife
oven
baking pan
pot
frying pan
colander
bowl
Cooking instruction summary:
Directions: Preheat the oven to 400°F. Trim away the leaves and cut out the core of the cauliflower with a paring knife. Cut and break the cauliflower into bite-size florets. Rinse thoroughly and drain.Combine the onion and capers with the 3 tablespoons oil in a baking pan. Add the cauliflower and toss to coat evenly. Season generously with salt and pepper, and spread in an even layer. Roast until tender and lightly browned, about 20 minutes. This can be done up to 1 day in advance.Bring a large pot of salted water to a boil over high heat. Add the farfalle and stir to submerge and separate the pieces. Cook, uncovered, until the pasta is just tender (al dente), about 8 minutes (check the cooking time for your pasta).While the pasta is cooking, heat the 5 tablespoons oil in a large sauté pan over medium-high heat. Add the anchovies, stirring and smashing them in the hot oil, until they are almost melted. Add the garlic and cook, stirring constantly, until aromatic but still translucent, about 1 minute. Add the roasted cauliflower mixture and half of the parsley and toss until the cauliflower is well-coated and heated through, 2 to 3 minutes.Drain the pasta immediately in a colander. Shake well to remove any water clinging to the pasta. Add the drained pasta to the cauliflower mixture. Add the remaining parsley and the cheese. Toss until just combined and serve at once in a heated bowl, topped with the eggs, hot or at room temperature.More innovative pasta dishes on Food Republic:Avocado Cream Pasta SaucePulled Pork Belly LasagnaTrenette with Jalapeño Pesto
Step by step:
1. Preheat the oven to 400°F. Trim away the leaves and cut out the core of the cauliflower with a paring knife.
2. Cut and break the cauliflower into bite-size florets. Rinse thoroughly and drain.
3. Combine the onion and capers with the 3 tablespoons oil in a baking pan.
4. Add the cauliflower and toss to coat evenly. Season generously with salt and pepper, and spread in an even layer. Roast until tender and lightly browned, about 20 minutes. This can be done up to 1 day in advance.Bring a large pot of salted water to a boil over high heat.
5. Add the farfalle and stir to submerge and separate the pieces. Cook, uncovered, until the pasta is just tender (al dente), about 8 minutes (check the cooking time for your pasta).While the pasta is cooking, heat the 5 tablespoons oil in a large sauté pan over medium-high heat.
6. Add the anchovies, stirring and smashing them in the hot oil, until they are almost melted.
7. Add the garlic and cook, stirring constantly, until aromatic but still translucent, about 1 minute.
8. Add the roasted cauliflower mixture and half of the parsley and toss until the cauliflower is well-coated and heated through, 2 to 3 minutes.
9. Drain the pasta immediately in a colander. Shake well to remove any water clinging to the pasta.
10. Add the drained pasta to the cauliflower mixture.
11. Add the remaining parsley and the cheese. Toss until just combined and serve at once in a heated bowl, topped with the eggs, hot or at room temperature.More innovative pasta dishes on Food Republic:Avocado Cream Pasta Sauce
12. Pulled Pork Belly Lasagna
13. Trenette with Jalapeño Pesto
Nutrition Information:
covered percent of daily need
