400 gmciocchetti (see note)80 ml(1/3 cup) olive oil60 ml(¼ cup) extra-virgin olive oil, plus extra, to serve1small cauliflower, broken into small florets10anchovy fillets1-2red birdseye chillies, or to taste2garlic cloves, finely chopped90 gm eachfinely grated parmesan and pecorinoPangrattato200 gmcoarse sourdough crumbs (about 1/3 loaf)1garlic clove, finely chopped¼ cup(firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve2 tbspolive oilFinelygrated rind of ½ lemon
For pangrattato, preheat oven to 250C. Combine ingredients in a bowl and season to taste. Scatter over an oven tray and bake, shaking occasionally, until golden (5-10 minutes). Set aside.
Cook pasta in a saucepan of boiling water until al dente (8-10 minutes). Drain (reserve 100ml cooking water) and set aside.
Meanwhile, heat oils in a large saucepan over high heat. Add cauliflower and stir until light golden, add anchovy, chilli and garlic, and stir until anchovy dissolves (1 minute). Add reserved water and stir until evaporated (5-10 minutes). Add pasta and stir to combine, then remove from heat, stir through cheeses, extra parsley, season to taste and serve scattered with pangrattato, drizzled with extra oil.
Note Ciocchetti is a curled, tubular pasta
available from select delicatessens. If unavailable, substitute
another short pasta, such as maccheroni.