3 Tablespoons Olive Oil
1 Small Head Of Cauliflower, Cored & Cut Into Small Florets
3 Garlic Cloves, Minced
1 (28 Ounce) Can Crushed Tomatoes (See Notes Above)
1/2 Cup Pitted Kalamata Olives, Coarsely chopped
3 Tablespoons Salted Capers, Rinsed Well & Chopped
2 to 3 Anchovies in Oil, Mashed
1/2 Teaspoon Hot Red Pepper Flakes (Or More Depending On Taste)
Salt & Pepper To Taste
1/4 Cup Chopped Fresh Parsley Leaves
3/4 Pound Short Pasta Of Choice
Fresh Parsley Leaves
Freshly Shaved Pecorino Romano Cheese
Heat the olive oil in a large pot over medium heat and then add the cauliflower florets.
Cook, stirring often until lightly golden brown, about 5 minutes.
Add the garlic and cook another minute or two.
Add the tomatoes, 1 cup of water, the olives, capers, anchovies, pepper flakes, salt and pepper, and cook over medium heat until the cauliflower is tender when pierced with a fork, about 10 to 12 minutes.
If the sauce becomes too thick during this time, add another half cup of water.
Stir in the parsley and keep warm.
Cook the pasta in a large pot of lightly salted water until it is “al dente”.
Drain the pasta, return it to the pot and toss with half the sauce.
Spoon the pasta into four individual bowls, and top with an additional scoop of sauce, a sprinkling of parsley leaves and a spoonful of shaved Pecorino Romano cheese.