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.More Quick Pasta Recipes
This was so tasty! I love pasta dishes with "simple" ingredients but nice deep flavors. It was easy enough to prep and came together quickly. I appreciated the veggies being sautéed (I was concerned about the amount of oil, but it was just right in contributing to the sauce), then added to the cooked pasta. That way I could control the amount of crispness and color. I used dried herbs, as the recipe didn't specify, but reduced the amount to taste. I added lemon zest to the bread crumbs and lemon juice (from 1 lemon) to the added pasta water per another reviewer's suggestions, and it gave a nice zing to the whole dish. When I make this next time (already added to my saved recipes), I will leave out the cauliflower and increase the Brussels sprouts. The cauliflower got lost in the dish and wasn't worth the effort of prepping it. And I will cook the entire pound box of pasta- no more bits of this and that left over. All in all, a really delicious meal.
This recipe is absolutely wonderful. Only ingredient I omitted was anchovy and didn't miss it.
Awesome. Changes: Roasted veggies before tossing in sauted pan with onions, garlic, etc. Added thin shaved spanish cured pork loin and used fish sauce instead of anchovies. So tasty. Will make again.
Yummy. Even though I eat mostly vegetarian I felt this was crying for prosciutto or pancetta. I added lemon zest to the crumbs and bit of lemon to the leftover pasta water.
