Name: Orecchiette with Cauliflower, Anchovies, and Fried Croutons
Yield: Makes 6 servings
Ingredients: 1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets; 8 tablespoons extra-virgin olive oil, divided; 1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta; 1 1/2 cups 1/3-inch cubes crusty country-style bread; 3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups); 3 large garlic cloves, chopped; 7 anchovy fillets, finely chopped; 1/2 cup chopped fresh Italian parsley, divided; 1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving; 2 tablespoons freshly grated Pecorino Romano cheese

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Orecchiette with Cauliflower, Anchovies, and Fried CroutonsPatricia Heal

The croutons found their way into this dish thanks to the frugality of Italian cooks. "Puglians don't throw anything out," says Donatella. "Any leftover bread is used in the pasta."

Test-kitchen tip:

Fried zucchini blossoms make a nice garnish for the pasta. Toss the blossoms in flour to coat, then fry them in a large skillet filled with 1/2 cup olive oil heated to 360°F just until they're golden. Drain the fried blossoms on paper towels before placing them on top of the pasta.

Recipe notes

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Recipe notes

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