Chef: Heinz Beck

Rigatoni pasta with cauliflower, capers and anchovies

  • 4 servings
  • Difficulty


  • 320 g Rigatoni pasta De Cecco n° 24
  • 1 white cauliflower
  • 50 g desalted capers
  • Caper leaves
  • Caper berries
  • 70 g Cantabrico anchovies
  • Extra-virgin olive oil
  • Salt
Rigatoni n° 24


Cauliflower, capers and anchovies: clean the cauliflower, remove the outer leaves and boil in salted water, remove the hard part. Drain and set aside a few tips for the garnish. Blend to obtain a pureed mixture, season to taste with salt, and separately sauté the tips with oil, salt and capers. Cut the caper leaves into julienne strips and the berries in half. For the caper powder, cook the capers in the microwave in 30 second steps at the highest setting for 3 times; dry in the oven at 60°C for 3 hours and then blend into a powder. Cook the pasta in abundant salted water, drain ‘al dente’ and mix with the cauliflower puree. Place the pasta in the dishes and complete with the anchovies, the caper leaves and the berries. Garnish with the cauliflower tips and the caper powder.