In a large skillet, heat1/4 cup of olive oil over medium high heat. When oil shimmers, add onions, olives, anchovies and capers. Sauté until the anchovies begin to dissolve and the onions soften. Add in chili flakes, cook for 1 minute than use the wine to deglaze the pan. Add tomatoes and cauliflower florets and cook on medium for 25-30 minutes, stirring occasionally. reduce heat to low and simmer
Meanwhile, bring a large pot of salted water to a boil. Add Gemmell and cook 5 minutes or until the pasta is 3/4 of the way cooked (soft on the outside but still chewy in the center) Drain Pasta, reserve 1.5 cups of the water.
In a bowl grate and mix the 2 cheeses together and set aside
Stir in Pasta and about 1 cup of the reserved water, turn up to medium high and continue to cook until the pasta is al dente (keep adding water if needed). once the water has reduced add in 3/4 of the cheese mixture and stir to combine. Remove from heat and drizzle with some olive oil, add remainder of cheese mixture and let sit, uncovered for 5 minutes before serving to allow all the flavors to come together
Fresh pasta is always preferred, if using fresh pasta, only boil for 1 minute.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (19%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 63.8mg||20 %|
|Sodium 557.2mg||19 %|
|Potassium 863.2mg||23 %|
|Total Carbohydrate 63.8g||19 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 57.8g|
|Protein 15.2g||22 %|
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Calories per serving: 376
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