Campofilone Macaroni with Anchovies and Cauliflower

Method

1. Clean the fresh anchovies: remove the head, open the belly, and gently pull out the backbone. Rinse under cold running water and pat dry. Reserve.
2. Separate the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook until just tender, about 3–4 minutes. Remove with a slotted spoon and set aside, keeping the water hot.
3. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 1 clove garlic (slightly crushed) and a few parsley stems. Cook until fragrant, about 1 minute, then discard garlic and parsley stems.
4. Add the anchovies to the skillet and break them up with a wooden spoon. Cook for 30 seconds, then add a handful of black olives (pitted). Stir briefly.
5. Add the cooked cauliflower and ½ cup of the reserved hot water. Simmer for 2 minutes, stirring occasionally. Season with a pinch of salt.
6. Meanwhile, cook the maccheroncini in the same boiling water according to package instructions until al dente (they cook very quickly). Reserve 1 cup of pasta water before draining.
7. Add the drained pasta to the skillet with the anchovy-cauliflower mixture. Toss over low heat, adding some of the reserved pasta water as needed to create a creamy sauce. Remove from heat, drizzle with extra virgin olive oil, and sprinkle with freshly ground black pepper and chopped parsley. Serve immediately.