Vic Williams: Farfalle with cauliflower

Farfalle pasta with cauliflower. Picture / Bradley Ambrose

Serves 4 as a starter

2 anchovy fillets, packed in oil
2 tbsps pure olive oil
2 shallots
2 cloves garlic
1/2 tin Italian whole tomatoes
salt and pepper
1/2 head cauliflower
4 handfuls farfalle pasta
Generous chunk of Parmesan cheese
2-3 tbsps extra-virgin olive oil

Boil a large pot of water. Wash anchovy fillets under running water and pat dry. Chop finely. Peel shallots and chop coarsely. Part-crush and peel garlic and chop finely. When the water is boiling, reduce to a simmer, place a heavy frying pan over the top, add the olive oil and the anchovy fillets and melt to a paste, pressing with the back of a wooden spoon.

Remove the frying pan to a low element, add the shallot and cook over a low heat until it begins to change colour. Add garlic, stir for about 30 seconds, then tip in the tomatoes, chopping them roughly in the pan. Add pepper and a little salt (anchovies are salty) and simmer gently for 15-20 minutes, or until quite thick.

Separate cauliflower into smallish florets and wash thoroughly. Bring water back to the boil and add a generous amount of salt. Add the pasta and cook for the time suggested on the packet (usually 10-12 minutes). Add the cauliflower for the final four minutes.

When the pasta is cooked, drain it and the cauliflower and add to the tomato mix, with enough cooking liquid to form a good sauce (about two tablespoons).

Check the seasoning, then distribute evenly among four heated bowls. Shave or grate Parmesan over the top and drizzle with olive oil.