INGREDIENTS
4
Plump oil-packed anchovies
1/2 lb
Brussels sprouts
1/2 lb
Cauliflower florets
2
Garlic cloves, large
1
Onion, small
1 tsp
Rosemary
1 tsp
Thyme
12 oz
Bucatini or perciatelli
1/2 tsp
Red pepper
1
Salt and freshly ground black pepper
5/8 cup
Olive oil, extra-virgin
1/2 cup
Bread crumbs, dry
1/2 cup
Parmigiano-reggiano