Lunch: Bucatini with Cauliflower and Brussels Sprouts

Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies and herbs until they're charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy bread crumb topping.

Ingredients

12 oz. bucatini or perciatelli
1/2 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
1/2 lb. cauliflower florets
1/2 lb. Brussels sprouts
salt
Freshly ground black pepper
1 small onion
2 clove garlic
4 plump oil-packed anchovies
1/2 tsp. crushed red pepper
1 tsp. chopped rosemary
1 tsp. chopped thyme
1/2 c. dry bread crumbs
1/2 c. freshly grated Parmigiano-Reggiano

Instructions

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil. Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes. Add 1/4 cup of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary, and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.
Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese. Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.