Ingredients for 4 servings:
- 400g PGI Gragnano Eliche Giganti
- 1 big cauliflower
- 7 anchovies fillet
- 10/15 sun dried tomatoes
- 3 tbs cracked Salella olives from Cilento
- 1 tbs capers
- 1 o nion from Tropea
- 1 garlic clove
- 2 tbs evoo
- Chives, lemon thyme and sage to taste
- Chili pepper to taste
- Salt and red pepper to taste
Directions:
In a pan brown the garlic Wilh some oil, then remove it
Sauté the onion together with chilipepper and capers, then melt a couple ofanchoviesfillets
Blend the raw cauliJlower, pour it in the pan, cover Wilh a lid and add some cooking water needed
Meanwhile, cook the pasta al dente into abundant salted watel: Mix it to the sauce by adding olives, anchovies and sun-dñed tomatoes cut into pieces
7iun the heat offand add the herbs and a sprinkle ofpinkpeppen
Plate and serve.
