Pasta with Cauliflower, Cherry Tomatoes, Cream Cheese and Oregano

Ingredients

• 1 small cauliflower (the florets)
• 2 tsp dried oregano
• 3 anchovies
• 1 clove garlic (finely chopped)
• 1 tbsp Crème fraîche
• olive oil (cold pressed)
• 100 g cherry tomatoes
• Salt
• Pepper (freshly ground)
• 400 g pasta (conchiglie)
• pecorino (freshly grated)

Instructions

1. 1.

   Cook the cauliflower in plenty of salted water until very tender, lift it out with a slotted spoon and drain well. Do not discard the cooking water; keep it simmering and add the pasta.

2. 2.

   Meanwhile heat 3 tbsp oil in a pan, dissolve the anchovies in it, add the garlic and sauté briefly, then add the cauliflower and mix. Fry over medium heat until it takes on some color, then crush it with a fork into a mushy consistency. Season with salt, pepper and oregano. Then stir in the crème fraîche, 2–3 tbsp water and 2 tbsp pecorino. Taste again and set the pan aside. Drain the al dente pasta, reserving some cooking liquid, then immediately mix it with the pan contents and rinsed cherry tomatoes. If needed, add 1–2 tbsp of the reserved liquid so the sauce distributes well in the pasta. Serve immediately on plates sprinkled with pecorino.