Spicy Broccoli and Cauliflower Pasta

from the Zuni Cafe Cookbook, shortened by someone online
via Anne Halsted

serves 6

1 bunch broccoli, trimmed of tough ends
1 head cauliflower, quartered and core removed
1/2 cup olive oil, divided
1 tablespoon salt
1 tablespoon capers
1 pound penne or fusilli
6 anchovy filets, chopped
6 cloves garlic, chopped
1/2 teaspoon fennel seeds
6 pinches red chili flakes, about 1/4 teaspoon (or more to taste)
1/2 cup bread crumbs, roasted in olive oil

Take broccoli and cauliflower and slice into 1/8-inch slices (about as much as you can fit into your saute pan). Heat about 1/4 cup of olive oil in the pan over medium heat and then add the cauliflower andbroccoli. Once browned, add salt and more oil. Then add capers, toss around, and let cook until the edges begin to brown again.

Drop pasta into pot of boiling salted water. Try to time it so the pasta will be done when the sauce is done.

When the broccoli and cauliflower mixture has shrunken by a third, reduce the heat and add more oil. Then add anchovies, garlic, fennel seeds and chili flakes. Stir around and cook for a few minutes. When the pasta is done, toss it with the sauce, add a little pasta water ifmoisture is needed and sprinkle with toasted bread crumbs.

This is a simplification of the Zuni Cafe recipe. Other similar recipes sometimes add onions, rosemary, golden raisins, pine nuts or chopped parsley, all of which are good but not necessary.