Pasta with Cauliflower, Tomato, and Parmesan

Ingredients

• 1 cup breadcrumbs fresh
• 6 tablespoons olive oil extra virgin divided
• 1.5 cups onion chopped
• 2 tablespoons anchovies packed in oil, minced ( 6 anchovies)
• 1 large head cauliflower coarsely chopped (see How to Cut and Core Cauliflower)
• 5 cloves garlic minced
• 0.5 teaspoon pepper flakes red crushed to taste (more or less )
• 4 servings salt and pepper black freshly ground
• 3 tablespoons tomato paste 
• 0.5 pound elbow macaroni 
• 15 ounce canned tomatoes diced whole chopped canned
• 0.3 cup parsley italian chopped
• 0.5 cup parmesan cheese freshly grated

Equipment

• frying pan
• pot
• stove

Directions

1. Toast breadcrumbs: Toast crumbs in a little olive oil in a large skillet on medium high heat until lightly browned.
2. Remove crumbs from skillet and set aside.
3. Heat 2 Tbsp olive oil in the skillet on medium low heat.
4. Add the onions, garlic, and anchovies.
5. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft.
6. Remove the onions from the pan and set aside.
7. While you are cooking the onions, put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to boil.
8. Heat 4 Tbsp olive oil in the skillet on medium high heat.
9. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes.
10. Add red pepper flakes to the pan, and salt and pepper to taste.
11. Add tomato paste, tomatoes, onion mixture: Dissolve tomato paste in 1/2 cup of water. Lower the heat to low.
12. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well.
13. Cook, uncovered, on low heat, until the cauliflower is tender.
14. Cook pasta, add to cauliflower mixture: Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta package's cooking directions.
15. Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture.
16. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top).
17. Makes great leftovers as the flavors have more time to blend.