Gemelli with Cauliflower, Scallions & Green Olives

Gemelli with Cauliflower, Scallions & Green Olives
Photo by Scott Phillips


  • 6 to 8 anchovy fillets, chopped
  • 3 to 4 Tbs. extra-virgin olive oil
  • ½ cup fresh, slightly coarse breadcrumbs, toasted in a 400°F oven for 3 to 4 minutes until golden
  • 8 oz. dried gemelli, fusilli, or cavatappi
  • ½ cup cracked green olives, pitted and coarsely chopped
  • 1 clove garlic, minced
  • Generous pinch dried red pepper flakes
  • + 2 more ingredients
    • 3 scallions, white parts finely chopped; greens cut into 1¼2-inch pieces
    • ½ head cauliflower, cut into large florets

Bring a large pot of salted water to a boil. Drop the cauliflower into the boiling water and cook until the florets offer little resistance when pierced with the tip of a knife, 3 to 4 minutes. (Don't let the cauliflower become at all mushy.) With a slotted spoon or a skimmer, remove the cauliflo...

View full recipe at Fine Cooking


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