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Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts

This pasta might sound unsubstantial, but I promise you won’t leave the table wishing you’d made a roast instead. The caramelized cauliflower, rich cavolo nero, and chewy pasta, sautéed with rosemary, chile, garlic, anchovy, and onion, meld together into a filling, savory whole. Although sautéing the pasta isn’t traditional, I love the integration of flavors and the slightly crisped noodles.

Cooks' Note

If you can’t find torchio, choose a pasta with lots of nooks and crannies to capture all those delicious ingredients. You can stew the cavolo, blanch the cauliflower, and toast the breadcrumbs in advance.

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