Thursday, January 26, 2012

Cauliflower Pasta Puttanesca

Another winner from Real Simple Magazine:

1/2lb whole wheat shells pasta
olive oil
1 small head of cauliflower, cut into small florets
2 cloves garlic chopped
1 28 oz can peeled tomatoes
1/4 cop chopped Kalamata olives
2 T capers
1/4 t red pepper flakes
Kosher salt and black pepper
Chopped parsley ( I didn't have any)
Grated Parmesan

Cook pasta according to box, drain and reserve some pasta water.
Meanwhile in large skillet, heat olive oil and add cauliflower, salt and pepper and cook stirring around 6 minutes. Add the garlic and stir cooking about one minute. Add tomatoes, olives, capers, and red pepper. Keep cooking and stirring around 10-15 minutes more til cauliflower is as tender as you like it. If the mixure seems to be getting too dry , add some of the reserved pasta water.

Throw the pasta into the sauce and toss. Serve with cheese.

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