Servings: 4
Source: Martha Rose Shulman
Perciatelli are hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft.
Ingredients
1 sm cauliflower or 1/2 large
cauliflower, broken into florets (about 1 pound)
Salt to taste
2 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/4 tsp red chili flakes
1 14 oz can chopped tomatoes with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
2 Tbsp capers, rinsed and chopped
3/4 lb perciatelli (bucatini)
1/4 cup chopped fresh parsley
4 anchovy filets
2 oz pecorino, grated (1/2 cup), or 1 oz each pecorino and Parmesan
Directions
1. Preheat oven to 425F. Core the cauliflower and break it into florets. Toss with olive oil and roast on sheet pan until brown in spots and al dente.
2. Heat the oil over medium heat in a wide, heavy skillet and add the garlic, anchovy filets, and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
3. Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the roasted cauliflower, parsley and the pecorino. Stir together and serve.
Advance Preparation : You can make this through Step 2 up to a day ahead and reheat on top of the stove.