Missy Robbins' Linguine with Anchovies & Caramelized Cauliflower

Missy Robbins' Linguine with Anchovies & Caramelized Cauliflower
  • Cook Time
  • Prep Time
  • 4Servings


  • 12 ounces linguine
  • 1/4 cup olive oil
  • 1 large head cauliflower, cut into 1/4-inch pieces
  • 3 cloves garlic, thinly sliced
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine
  • 8 anchovy fillets, minced
  • 1/2- 1 teaspoon crushed red pepper
  • 1/2 cup grated Pecorino Romano
  • 4 sprigs marjoram or oregano, leaves picked


Bring a large pot of water to a boil. Salt the water, add the pasta and cook to al dente. Drain, reserving 3/4 cup of the pasta cooking water.

Meanwhile, in a large skillet, heat the oil over high. Working in two batches, add the cauliflower and cook, stirring occasionally, until browned, about 6 minutes. Return the cauliflower to the skillet, stir in the garlic and cook until fragrant, about 1 minute. Add the tomato paste; cook, stirring constantly, until deep red, about 1 minute. Add the wine, anchovies and crushed red pepper; cook until the wine is reduced by half, 1 to 2 minutes; season with salt and pepper.

Reduce the heat to medium. Stir the pasta cooking water, then the pasta into the cauliflower mixture; toss. Cook until the sauce thickens, about 2 minutes. Off heat, stir in the cheese. Divide among bowls. Top with the marjoram leaves.