Oceania Cruise Lines shares their chef’s recipe for a vegetarian option and alternative to your standard red sauce pasta dinner. The key is the crispy and savory muddica topping which gives the pasta its special texture.
CAULIFLOWER LINGUINE MUDDICA
- ¼ cup olive oil
- 1 teaspoon red pepper flakes
- ½ cup pine nuts
- ¼ cup capers
- 4 sun-dried tomatoes, minced
- 1½ cups panko breadcrumbs
- 1 head cauliflower, in 1-inch florets
- Olive oil, for roasting
- ⅓ cup extra virgin olive oil
- ½ teaspoon red pepper flakes
- 4 threads saffron
- 4 cloves garlic, very thinly sliced
- 1 tablespoon anchovy paste
- 1 pound linguine or bucatini, cooked al dente
- ½ cup chopped parsley
- ¼ cup toasted pine nuts
- Zest and juice of 1 to 2 lemons, for finishing
MAKE THE MUDDICA
- In a large sauté pan over medium-high heat, warm the oil with the pepper flakes until aromatic, about 5 minutes.
- Add the pine nuts and capers and toast until lightly browned, about 1 minute.
- Add the tomatoes and sauté until softened, about 1 more minute.
- Add the bread crumbs and toast, stirring constantly, until golden brown.
- Remove from the heat and reserve
ROAST THE CAULIFLOWER
- Preheat the oven to 400°F/204°C.
- In a large zip-lock bag, toss the cauliflower with enough oil to coat.
- Transfer onto a sheet pan and bake until the edges of the florets are toasty and the centers are al dente, about 30 minutes.
- Remove from the oven and reserve warm.
PREPARE THE PASTA
- In a large sauté pan or wok over medium-low heat, warm the oil with the pepper flakes and saffron until aromatic, about 5 minutes.
- Add the garlic and sauté until toasted.
- Add the anchovy paste and whisk to combine.
- Fold in the pasta, parsley, pine nuts and reserved cauliflower and toss gently to combine.
- Divide the pasta among 4 bowls, top with the muddica and finish generously with lemon zest and juice.