This romanesco cauliflower pasta with anchovy is a simple dish that is comforting yet vibrant, full of flavor and character. The anchovy fillets add a savory umami flavor that perfectly complements the tender romanesco. With just a handful of ingredients, you can make a traditional Italian-style pasta that’s ready in under 30 minutes.
This post may contain affiliate links, which means I may earn a small commission on qualifying purchases, at no extra cost to you. For further info, please see my Disclosure
What is romanesco cauliflower?
Romanesco is often referred to as romanesco cauliflower, romanesco broccoli or Roman cauliflower. It resembles a cauliflower in appearance but has tightly clustered, spiky florets that form a large lime-green conical shape.
Romanesco is a cultivar of the Brassica oleracea, the same species that includes Brussels sprouts, kale, cauliflower, broccoli and Savoy cabbage. In flavor, romanesco cauliflower is mild and slightly nutty and just like cauliflower or broccoli, it becomes soft and tender when cooked. It’s a beautiful, eye-catching vegetable, but its availability varies by region and season. If you can’t get your hands on it, regular broccoli or cauliflower make excellent substitutes.
Romanesco is most commonly in season in the fall (autumn) and winter, so look for it in farmers’ markets, specialty grocers or the fresh produce aisle in larger supermarkets during those months. When fresh romanesco is out of season, check the frozen section as some stores sell frozen florets, or use broccoli/cauliflower instead.
Which ingredients to use
- Pasta: Short pasta will hold the romanesco pieces and sauce well. Choose a short shape like rigatoni, orecchietti, fusilli or any other pasta shape you like.
- Romanesco: Romanesco cauliflower is available in most large supermarkets and at farmers’ markets when in season. If you can’t find romanesco, substitute it with broccoli or cauliflower.
- Anchovy: Use jarred or canned oil-packet anchovy fillets as these add a bold, salty taste.
- Olive oil: Use a good quality extra virgin olive oil to enhance the flavor of the sauce.
- Garlic: Use fresh garlic as it adds a pungent kick and aromatic depth.
- Red chili flakes: A little heat adds balance with a subtle kick. Use more or less to taste.
- Seasoning: Salt and freshly ground black pepper to taste. Go easy on the salt as both the anchovy and Parmesan already contain plenty of salt.
- Cheese: Use either grated Parmesan or Pecorino Romano to finish off the dish before serving.
How to make pasta romanesco
This romanesco pasta with anchovy comes together easily in just a few steps. Start by cooking the romanesco until tender, then make a simple sauce with it and a few aromatics before tossing everything together with pasta and Parmesan cheese.
- Prepare and boil the romanesco: Cut the head into small, bite-size florets and rinse under cold water. Bring a large pot of water to a rolling boil with a generous pinch of salt, then add the romanesco florets. Cook for 5 minutes until nearly tender.
- Start the sauce: While the romanesco is cooking, heat olive oil in a large skillet over medium-low heat. Add the minced garlic, anchovy fillets and red chili flakes while stirring regularly. Cook for a few minutes until the garlic becomes fragrant and the anchovy melts away in the oil. Add a splash of the romanesco cooking water to prevent the garlic from burning.
- Combine the romanesco with the sauce: When the romanesco cauliflower is tender with a slight bite, use a slotted spoon to lift the florets into the skillet with the sauce. The romanesco can still contain some water, as it gives extra flavor to the sauce. Stir and break some of the florets into smaller pieces which will help to thicken the sauce and coat the pasta later. Keep the heat at medium-low.
- Boil the pasta: To cook the pasta, I use the same cooking water as used for the romanesco. If needed, add a bit more water and bring it back to a boil. Then cook the pasta al dente according to the instructions on the packet. When the pasta is cooked, reserve 1 cup of the boiling water and drain the pasta.
- Combine the pasta in the sauce: Add the cooked pasta to the sauce and toss to combine. While tossing, add some of the pasta water and keep mixing until the pasta is coated evenly.
- Serve: Season with salt and freshly ground black pepper to taste and serve with grated Parmesan cheese.
Tips and variations
- Romanesco: Substitute the romanesco cauliflower with broccoli, broccolini or cauliflower as a variation or if you cannot find romanesco.
- Don’t overcook the romanesco: It should be tender but still slightly firm. Overcooking makes it lose its beautiful color and texture.
- Vegetarian: Omit the anchovy if you want to keep this pasta dish vegetarian.
- Make it extra creamy: To make the sauce extra creamy, add a tablespoon of cold butter or a splash of cream to the sauce.
- Fresh: Finish with lemon zest or chopped parsley.
More pasta recipes to try
- Arugula lemon pesto pasta – with a homemade pesto sauce
- Pasta alla Norma – Sicilian pasta with eggplant
- Pasta Portofino – with pesto Genovese and cherry tomatoes
- Creamy butternut squash pasta – perfect fall pasta dish with pumpkin and sage
- Tuna pasta with leek
Romanesco Pasta with Anchovy
Ingredients
- ½ pound (225 grams) pasta any pasta of your choice
- 1 pound (500 grams) romanesco
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic minced or sliced
- 4 anchovies fillets in olive oil roughly chopped
- 1 teaspoon red chili flakes
- kosher salt to taste
- freshly ground pepper to taste
- Parmesan cheese finely grated
Instructions
- Prepare the romanesco: Cut the romanesco into small florets and rinse them under cold water. Bring a large stockpot of water to a boil and add a generous pinch of salt. Add the romanesco florets into the boiling water and cook for 5 minutes, until nearly tender.
- Start the sauce: Meanwhile, heat the olive oil in a large pan or skillet over medium-low heat. Add garlic, anchovies and red chili flakes and cook gently, stirring regularly. After 2 minutes, add a splash of the romanesco cooking water to prevent the garlic from burning.
- Combine romanesco with the sauce: When the romanesco is cooked, use a slotted spoon to transfer it into the pan with the garlic and anchovies. Don’t worry about draining the florets completely as a bit of water will help form the sauce. Keep the heat at medium-low.
- While the romanesco is cooking in the sauce, gently break some of the florets with a fork or the back of a spoon. This helps the sauce to thicken and coat the pasta.
- Cook the pasta: In the same pot and water used for the romanesco, bring the water back to a boil, add the pasta and cook al dente according to the package instructions. Add extra water if needed.
- Combine and finish: When the pasta is cooked, drain the water but preserve a cup of the cooking water. Add the pasta to the pan with the romanesco and toss to combine. Add a bit of the cooking water as needed to loosen and bind the sauce.
- Add grated Parmesan cheese and serve immediately.
Notes
- Substitute: If you cannot find romanesco, use cauliflower or broccoli instead.
- Chili flakes: Adjust the amount of chili flakes to taste.
- Vegetarian: Omit the anchovy fillets to make the dish vegetarian.
