Before you anchovy haters turn away, you need to give this pasta a try.  It is very common to use anchovies as a layering of flavour.  They melt down into the base of the sauce and give it a depth of saltiness and that all important unami magic.

You want to use a pasta that has a twist like fusilli or casarecce so that the sauce clings to the pasta. I also like to use up old bread to make pangritata for added crunch and flavour.

Skill - easy

Total time - 45 minutes 

Serves - 4

Ingredients 

400g pasta, fusilli or casarecce 

Olive oil

1 medium leek (200g), cut into medium sized rounds

1 small cauliflower (400g) cut into small florets

6 anchovies

10 leaves fresh rosemary, finely chopped

2 cloves garlic, crushed

Pinch chilli flakes

Handful fresh parsley, roughly chopped

60g freshly grated parmesan cheese

Extra virgin olive oil for serving

Pangritata

2 Tbsp olive oil

200g day old bread, coarsely grated

1 clove garlic, crushed

¼ cup parsley

1 lemon, zest

Sea salt flakes and freshly ground black pepper

Method

Begin by making the pangritata; in a fry pan, add the oil and gently fry over moderate heat until bread crumbs become crisp and golden.  Add the garlic and continue to cook for a further 2 minutes.

Remove from the heat and add the parsley, lemon zest and seasoning. Set aside.

To make the pasta

Place a large pot of salted water onto boil. Cook the pasta as per directions on the packet.

Add the oil to a large fry pan and over moderate heat add the leeks and cook for a couple of minutes, add the cauliflower and anchovies and saute so the anchovies melt into the oil and the cauliflower  becomes a delicious golden colour, (you want the cauliflower to be tender but not over cooked).

Add the garlic, rosemary and chilli and continue cooking for a further 3-4 minutes.

Drain the cooked pasta, and add the pasta to the cauliflower and toss to combine, add the parsley and parmesan. 

Season with salt and cracked pepper. Drizzle over a little more oil and adjust seasoning if necessary.

Serve with a generous scattering of pangritata over the pasta.