Bread is the star of the show in this prawn pasta with cauliflower and pangrattato.
The ingredient of Pasta with prawns, cauliflower and pangrattato
- 1/2 loaf (300g) day-old ciabatta, crusts removed, roughly chopped
- 45g can anchovies in olive oil, drained, roughly chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon dried chilli flakes
- 125ml (1/2 cup) extra virgin olive oil
- 4 cloves garlic, 1 left whole, 3 thinly sliced
- 400g orecchiette pasta or penne rigate
- 1/2 (600g) cauliflower, cut into florets
- 500g medium green prawns, peeled, cleaned, cut into 1cm pieces
- 1 1/2 lemons, zested, juiced
The instruction how to make Pasta with prawns, cauliflower and pangrattato
- To make pangrattato, process bread, anchovies, tomato paste and chilli in a food processor until rough crumbs form. Heat 2 tablespoons oil and whole garlic clove in a frying pan over medium heat. Add crumbs and cook, stirring frequently, for 10 minutes or until golden. Transfer to a bowl and discard garlic. Reserve pan.
- Cook pasta in a pan of boiling salted water for 12 minutes or until al dente.
- Meanwhile, heat 2 tablespoons oil in reserved pan over medium heat. Add cauliflower and sliced garlic, and cook, tossing, for 8 minutes or until cauliflower is golden. Transfer to a plate. Heat remaining 2 tablespoons oil in pan, add prawns and cook, tossing, for 3 minutes or until just cooked. Stir in lemon zest and juice. Season.
- Drain pasta, then return to pan with cauliflower, prawns and three-quarters of the pangrattato. Toss to combine.
- Divide among bowls and scatter with remaining pangrattato to serve.
Nutritions of Pasta with prawns, cauliflower and pangrattatofatContent: 956 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 117 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 43 grams protein
sodiumContent: 132 milligrams cholesterol