A few minced anchovies give this pasta a deep savory (not fishy) flavor, while toasted breadcrumbs add a crispy element.
You can toast pine nuts in the oven or on the stove, but keep a close eye as they can burn quickly.
This recipe is an all time favorite in our house and is part of the regular rotation. I use the full 16 oz of rotini because what else are you going to do with 4 oz of extra pasta. The amount of cauliflower is never exact either but the proportions seem to work. The anchovies, the pepper flakes, the currants and the panko all provide layers of flavor and texture that make this dish a delight. My one note is that browning the panko always takes me more than three minutes - but that's just a quibble.
Note the recipe calls for 12 oz of rigatoni although most pasta comes in 16 oz (1 lb). I liked the idea of this recipe but was disappointed in the eating of it.
pretty good!!! I omitted the anchovy paste and the currants. That maybe would have added more layers, but other than that this is a very good dish!
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