Bucatini with Cauliflower and Brussels Sprouts
Ingredients
- 12 oz. bucatini or perciatelli
- ½ c. extra-virgin olive oil
- 2 tbsp. extra-virgin olive oil
- ½ lb. cauliflower florets
- ½ lb. Brussels sprouts
- salt
- Freshly ground black pepper
- 1 small onion
- 2 clove garlic
- 4 plump oil-packed anchovies
- ½ tsp. crushed red pepper
- 1 tsp. chopped rosemary
- 1 tsp. chopped thyme
- ½ c. dry bread crumbs
- ½ c. freshly grated Parmigiano-Reggiano
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