Pasta with Brussels, Cauliflower and Roasted Bread Crumbs

Hearty pasta dish with roasted vegetables, anchovies, and crispy breadcrumbs

Ingredients

Ingredients

• 12 oz pasta (long spaghetti or similar works)
• 1/2 cup olive oil
• 1/2 lb brussel sprouts, cut into half or quarters if they are large
• 1/2 lb cauliflower, cut into 1 inch pieces
• Salt and black pepper
• 1 medium onion, diced small
• 4 large garlic cloves, minced
• 4 plump oil packed anchovies, minced (one tin or two if you want)
• 1 tsp crushed red pepper
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• 1/2 cup dry bread crumbs
• 1 cup parmesan or Parmigiano Reggiano (the good stuff NOT the powder)

Instructions

1. Boil pasta according to package direction. SAVE 1/2 cup of the cooking water when you drain
2. In a large, deep skillet, heat half the olive oil (1/4 cup) on medium heat and cook brussels, cauliflower, salt, and pepper. Cover and cook 5 minutes until slightly charred on bottom. Add the other 1/4 cup along with onion, garlic, anchovies, red pepper, rosemary and thyme. Cook uncovered until onion is slightly softened (3 minutes). Then cover and cook another 3 minutes until sprouts/cauliflower are tender. Keep warm
3. Meanwhile, heat 2 tbsp oil in small skillet and roast the bread crumbs on moderately high heat. Must stir or it will burn. Pull off when golden and crisp
4. Add pasta, reserved cooking water to skillet with veggies. Cook on medium heat until water is nearly absorbed
5. Remove from heat and stir in half the cheese
6. Serve and have bread crumbs and remaining cheese at table to stir in