- 400 gm ciocchetti (see note)
- 80 ml (1/3 cup) olive oil
- 60 ml (¼ cup) extra-virgin olive oil, plus extra, to serve
- 1 small cauliflower, broken into small florets
- 10 anchovy fillets
- 1-2 red birdseye chillies, or to taste
- 2 garlic cloves, finely chopped
- 90 gm each finely grated parmesan and pecorino
- 200 gm coarse sourdough crumbs (about 1/3 loaf)
- 1 garlic clove, finely chopped
- ¼ cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve
- 2 tbsp olive oil
- Finely grated rind of ½ lemon
- 1For 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.
- 2Cook pasta in a saucepan of boiling water until al dente (8-10 minutes). Drain (reserve 100ml cooking water) and set aside.
- 3Meanwhile, 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.