Fusilli with olives and cauliflower

 
                    Fusilli with Olives and Cauliflower
 
 Recipe By     : Lorenza's Pasta, p99
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main courses, vegetarian*        One-dish meals*
                 Pasta*                           Quick dishes*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         fusilli -- *
    1      pound         cauliflower
                            broken into florets with stalks sliced
      1/2  cup           extra virgin olive oil -- divided 4T+4T**
                         - - - - -
    4      cloves        garlic -- chopped
                         - - - - -
      1/2  cup           stoned black olives -- (90g) [halved]
                            such as Gaeta or a Greek type
    4      teaspoons     capers in brine -- rinsed and drained
    4                    anchovy fillets in olive oil
    2      tablespoons   chopped flat-leaf Italian parsley
 
 * Try green or tricolor fusilli.
 ** I used less than this.
 
 Bring a large saucepan of water to the oil.
 Add salt, fusilli, and cauliflower florets and stalks, and cook until the pasta
  is
 al dente and the cauliflower is tender.
 [I steamed cauliflower separately.]
 
 Meanwhile, heat half the oil in a large frying pan.
 Add the garlic and fry, stirring often, for about 3min until translucent.
 
 Add the olives, capers, anchovies, the rest of the oil and parsley and continue
  cooking,
 stirring for 2 more minutes until the anchovies break down and dissolve.
 
 Drain the pasta [reserving 1/2c cooking water].
 Add to the pan with the reserved cooking water.
 Cook, stirring for a couple of minutes until all the flavors blend.
 Transfer to a warmed shallow serving dish and serve immediately.
 Serves 4 [with salad].
 
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