Farfalle with cauliflower
- Boil a large pot of water. Wash anchovy fillets under running water and pat dry. Chop finely. Peel shallots and chop coarsely. Part-crush and peel garlic and chop finely. When the water is boiling, reduce to a simmer, place a heavy frying pan over the top, add the olive oil and the anchovy fillets and melt to a paste, pressing with the back of a wooden spoon.
- Remove the frying pan to a low element, add the shallot and cook over a low heat until it begins to change colour. Add garlic, stir for about 30 seconds, then tip in the tomatoes (Italian style whole tomatoes), chopping them roughly in the pan. Add pepper and a little salt (anchovies are salty) and simmer gently for 15-20 minutes, or until quite thick.
- Separate cauliflower into smallish florets and wash thoroughly. Bring water back to the boil and add a generous amount of salt. Add the farfalle pasta (commonly known as bowtie pasta) and cook for the time suggested on the packet (usually 10-12 minutes). Add the cauliflower for the final four minutes.
- When the pasta is cooked, drain it and the cauliflower and add to the tomato mix, with enough cooking liquid to form a good sauce (about two tablespoons).
- Check the seasoning, then distribute evenly among four heated bowls. Shave or grate Parmesan over the top and drizzle with olive oil.