Penne with cauliflower, garlic and anchovies from Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen by Guy Watson and Jane Baxter

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Notes about this recipe

  • CourtneyT on March 22, 2024

    This was quick, easy and delicious. I roasted my cauliflower pieces rather than boiling. I also used pappardelle pasta as that's what I had on hand. Tasty comfort food.

  • Shepherdabi on May 17, 2021

    This was good. Used same amount of oil, anchovies and garlic as for 4 but used it for 2 as prefer more sauce. Added spoonful of capers at the end stirred into it. And used pinch cayenne pepper plus pinch hot smoked paprika.

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