Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts

Name: Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts
Ingredients: 1 pound cavolo nero, cleaned, center ribs removed; 1 cup extra-virgin olive oil; 1/2 sprig rosemary; 2 chiles de árbol, crumbled; 1 cup sliced onion, plus 1 cup diced onion; 1/4 cup sliced garlic; 1 1/2 cups fresh breadcrumbs; 1 medium head cauliflower (about 2 1/2 pounds), broken into bite-sized florets; 1 pound torchio, orecchiette, or penne pasta (see Sources); 1 tablespoon thyme leaves; 2 teaspoons minced salt-packed anchovy; 1/4 cup (1/2 recipe) currant–pine nut relish (see page 58); Kosher salt and freshly ground black pepper

January 24, 2012

This pasta might sound unsubstantial, but I promise you won’t leave the table wishing you’d made a roast instead. The caramelized cauliflower, rich cavolo nero, and chewy pasta, sautéed with rosemary, chile, garlic, anchovy, and onion, meld together into a filling, savory whole. Although sautéing the pasta isn’t traditional, I love the integration of flavors and the slightly crisped noodles.

Cooks' Note

If you can’t find torchio, choose a pasta with lots of nooks and crannies to capture all those delicious ingredients. You can stew the cavolo, blanch the cauliflower, and toast the breadcrumbs in advance.

Recipe notes

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