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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Orecchiette with Cauliflower, Anchovies, and Fried Croutons
Orecchiette with Cauliflower, Anchovies, and Fried Croutons
(Orecchiette con Cavolfiore, Acciughe, e Crostini Fritti)
1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
8 tablespoons extra-virgin olive oil, divided
1 pound Orecchiette pasta or medium-size shell pasta
1 and 1/2 cups 1/3-inch cubes crusty country-style bread
3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
3 large garlic cloves, chopped
7 anchovy fillets, finely chopped
1/2 cup chopped fresh Italian parsley, divided
1/3 cup freshly grated Parmigiano cheese plus additional for serving
2 tablespoons freshly grated Pecorino Romano cheese
Preheat oven to 425F.

Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat.

Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet.

Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes.

Cool to room temperature.

Cook pasta in large pot of boiling generously salted water until 'al dente', stirring occasionally.

Drain pasta, reserving 1 and 1/3 cups pasta cooking liquid.

Set pasta and cooking liquid aside separately.

Heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat.

Add bread cubes and saute until golden brown and crisp, 3 to 4 minutes.

Transfer to small bowl and cool.

Reserve skillet or pot.

Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat.

Add zucchini and garlic and saute until zucchini is golden brown and crisp-tender, 3 to 4 minutes.

Add cauliflower and anchovies and saute until heated through, 3 to 4 minutes.

Season to taste with salt and freshly ground black pepper.

Add drained pasta, reserved 1 and 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmigiano cheese, and Pecorino Romano cheese and toss to coat.

Season pasta to taste with salt and freshly ground black pepper.

Divide pasta among 6 bowls.

Sprinkle with fried croutons, remaining parsley, and additional Parmigiano cheese and serve. Serves 6.
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