Italian

Ingredients Pasta and Base 450g (1 pound) cavatelli, orecchiette, or ditalini pasta Kosher salt and freshly ground black pepper 60ml (¼ cup) extra-virgin olive oil, plus more for serving Flavor Components 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes) 4 medium garlic cloves, thinly sliced 30ml (2 tablespoons) chopped fresh sage 30ml (2 tablespoons) minced fresh rosemary Chickpeas Two 440g (15½-ounce) cans chickpeas, drained 120ml (½ cup) reserved chickpea liquid (aquafaba) Finishing 1-2ml (¼ to ½ teaspoon) red pepper flakes 10ml (2 teaspoons) grated lemon zest 30ml (2 tablespoons) fresh lemon juice Equipment Large pot for pasta 12-inch skillet Wooden spoon or pasta fork Fine grater for lemon zest Instructions Stage 1: Cook the Pasta (10 minutes) Bring 4 quarts of water to a rolling boil in a large pot Add pasta and 1 tablespoon salt Cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions) Reserve ¾ cup of the pasta cooking water Drain pasta and return to pot; set aside off heat Stage 2: Build the Sauce (5 minutes) Heat ¼ cup olive oil in a 12-inch skillet over medium-high heat Add anchovies (or substitute), garlic, sage, and rosemary Cook, stirring constantly, until fragrant and garlic turns golden (1½ to 2 minutes) Add drained chickpeas and red pepper flakes Cook, stirring and swirling the skillet, until chickpeas are sizzling and turn golden (3 to 4 minutes) Stir in reserved chickpea liquid and lemon zest Stage 3: Combine and Finish (5 minutes) Scrape the entire chickpea mixture into the pot with the pasta Set pot over medium heat Add ½ cup reserved pasta water, ¼ teaspoon salt, and ¼ teaspoon black pepper Cook, stirring constantly, until pasta reaches al dente (2 to 3 minutes) Add more pasta water as needed until sauce clings to pasta Remove from heat and stir in lemon juice Taste and adjust seasoning with salt Notes Vegetarian Anchovy Substitutes White or red miso paste (2-3 tablespoons) - provides similar umami depth Capers (2-3 tablespoons, chopped) - adds brininess and tang Kalamata or oil-cured olives (¼ cup, chopped) - brings saltiness and complexity Nutritional yeast (2-3 tablespoons) - offers umami and slight nuttiness Mushroom powder or dried porcini (1-2 tablespoons, rehydrated) - deep earthy umami Soy sauce or tamari (1-2 tablespoons) - liquid umami boost Sun-dried tomatoes in oil (¼ cup, chopped) - concentrated savory flavor Combination approach: 1 tablespoon miso + 1 tablespoon capers + splash of soy sauce Make-Ahead Tips Chickpea mixture can be prepared up to Stage 2 and refrigerated for up to 2 days Reheat gently before combining with freshly cooked pasta Variations Add a handful of baby spinach or arugula at the end for greens Include halved cherry tomatoes for freshness Top with toasted breadcrumbs for texture Use butter beans or cannellini beans instead of chickpeas Storage Refrigerate leftovers in an airtight container for up to 3 days Reheat gently with a splash of water or olive oil to loosen the sauce Not recommended for freezing as pasta texture will suffer Source Adapted from Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita ...

Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust. Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 6 medium garlic cloves, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and ground black pepper 120ml (1/2 cup) dry white wine 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand 120ml (1/2 cup) pitted green olives, roughly chopped 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped Optional Accompaniments Creamy polenta Crusty bread for serving Extra virgin olive oil for drizzling Equipment Dutch oven with lid (5-6 quart capacity) Sharp knife for trimming Skewer for testing doneness Wide metal spatula Large spoon or tongs Instructions Preparation Position oven rack: Adjust rack to lower-middle position. Preheat oven: Heat to 425°F (220°C). Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact. Making the Braising Liquid Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes. Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes. Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat. Braising Process Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes. ...