Serves: 4
INGREDIENTS
300 grams penne pasta
4 tablespoons olive oil
1 onion, thinly sliced
6 slices streaky bacon, roughly chopped
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon capers
3 anchovies, chopped
1 teaspoon chilli flakes
600 grams cauliflower, broken into small florets
¼ cup white wine
2 large handfuls roughly chopped spinach leaves
finely grated zest 1 lemon
2 tablespoons chopped flat-leaf parsley
½ cup freshly grated Parmesan cheese plus extra for serving
METHOD
Heat 3 tablespoons of the olive oil in a large sauté pan and cook the onion and bacon for 5 minutes until the onion is tender and golden.
Add the butter, garlic, capers, anchovies and chill flakes and cook for 2 minutes.
Add the cauliflower, season and cook over a medium high heat, adding the wine in splashes and turning the cauliflower frequently, until crisp tender. Add the spinach and turn to wilt then stir in the lemon zest and parsley.
Cook the pasta in a large saucepan of well salted water according to the directions on the packet. Reserve a ¼ cup of the cooking water then drain the pasta.
Return the pasta to the saucepan with the reserved cooking water and 1 tablespoon of olive oil and place over a low heat. Tip in the cauliflower mixture and the Parmesan and gently combine.
To serve: Divide between warm shallow bowls and pass extra Parmesan cheese for grating.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!