Fusilli alla Siciliana (Fusilli With Olives and Cauliflower)

This quick pasta dish offers hearty (and healthy) Sicilian flavors—anchovies, cauliflower, capers, garlic, and olives. Other pasta, such as bucatini, gemelli, or rigatoni, and can be substituted for the fusilli.
Makes 6 services

Olive Oil Breadcrumb Topping
1 teaspoon olive oil
3 tablespoons unseasoned breadcrumbs
2 teaspoons minced Italian parsley
Pinch salt

Pasta
1 pound dry fusilli pasta
4 cups small cauliflower florets (break or slice to about 1 to 2 inches in diameter)
3 tablespoons extra virgin olive oil
2 garlic cloves, peeled and thinly sliced
1/3 cup pitted black olives, such as Gaeta
3 tablespoons capers, rinsed
3 anchovy fillets, roughly chopped
3 tablespoons fresh chopped Italian parsley
1/3 cup grated Parmeson cheese (good quality Grada Padana or Parmigiano-Reggiano)

Prepare the breadcrumb topping by combining all ingredients in a small nonstick skillet. Using your hands, work the olive oil into the breadcrumbs to evenly coat them. Place the skillet over medium heat and cook, stirring occasionally, until the breadcrumbs just begin to brown and smell toasty, about 2 to 3 minutes. Set aside
Bring a large saucepan of salted water to a boil. Add the fusilli and the cauliflower florets and cook until the pasta is al dente, about 8 to 12 minutes, depending on the brand.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook until the edges are lightly brown. Add the olives, capers, anchovies, and parsley and cook, stirring often, until the anchovies break down and dissolve, about 2 minutes.

Drain the pasta and cauliflower, reserving 1/3 cup of the cooking water. Add the pasta, cauliflowers, and cooking water to the skillet and cook, stirring or tossing, until the pasta is well coated with the sauce, about 2 minutes. Add the Parmesan cheese, remove from the heat, and toss or stir to combine. Transfer to a serving bowl or dishes, top with the olive oil breadcrumbs, and serve immediately.

TD&N Nutrient Analysis: Calories: 430; Total Fat: 13 g; Saturated Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 6 g; Cholesterol: 10 mg; Sodium: 368 mg; Carbohydrates: 63 g; Protein: 16 g; Fiber: 7 g

— Recipe by Laura Pensiero, RD