An Elegant Affair

An Elegant Affair

I love this recipe because of the combination of different food textures and the saltiness of the anchovies.

What you need:

450g Farfalle pasta
50g Anchovies
375 mL Black pitted olives (sliced)
2-3 cloves of chopped garlic
1-2 tsp. Chili flakes
4-5 tbsp Extra virgin olive oil
3-4 cups of Cauliflower (cut into florets)

How to make it happen:

Wash and cut the cauliflower into florets and steam for 7-10 minutes.

Sauté chopped garlic in a saucepan with extra virgin olive oil and chili flakes.
Next, prepare water in a pot to cook the farfalle pasta. The pasta will take anywhere between 10-12 minutes.

After the garlic has cooked, combine it with the anchovies and the anchovy oil. Add the sliced black olives and let the mixture sauté on medium heat until the anchovies break apart.

Once the cauliflower is steamed, add it to the olive oil mixture and let it cook for 7-10 minutes or until the cauliflower is tender and coated with the olive oil mixture.

Drain the pasta from the water and combine it with the cauliflower and olive oil mixture.

Roasted Vegetable Salad

1 red pepper, sliced
1 orange pepper, sliced
½ Purple onion, sliced
1 tsp honey
1 pinch of garlic powder
1 pinch of salt and pepper to taste
3-4 tbsp balsamic vinegar
5-6 tbsp Extra virgin olive oil
Spring mix lettuce

How to make it happen:

Wash and slice the peppers and purple onion and place them on a baking tray with salt, pepper and olive oil. Bake them at 350 degrees for 15-17 minutes.

Whisk together extra virgin olive oil, balsamic vinegar, salt, pepper, garlic powder and honey until the ingredients are combined.

Drizzle the vinegar and olive oil dressing on top of the lettuce and baked vegetables.