Pasta with cauliflower and capers in spicy tomato sauce
Have you ever had a head of cauliflower languish a couple days just waiting for inspiration? Try this veggie pasta dish I found in New York Times Cooking. Simple and delicious.
Whole wheat pasta of your choice
2 tablespoons extra virgin olive oil
2 big cloves garlic, minced
1/4 teaspoon red chili flakes
1 14 oz can diced tomatoes, pureed
1 small head cauliflower or part of a big one, separated into small florets
2 tablespoons capers, rinsed, drained and chopped
Pinch of sugar
Salt to taste
Handful parsley, chopped
Handful pecorino or parmesan-reggiano cheese, grated
Bring a large pot of salted water to a boil. Add a generous amount of salt. Blanch the cauliflower for about 5 minutes, skim out to a bowl of cold water. Chop into small pieces. Bring the water back to a boil. Cook pasta of your choice.
Meanwhile, heat the olive oil in a saucepan. Sauté the garlic and crushed red chilies until the garlic is fragrant. Add the pureed tomatoes, cauliflower, capers, a pinch of sugar, and a little salt. Simmer for 10-15 minutes. Taste and adjust seasoning. Stir in the parsley.
Add the cooked pasta. Stir to coat and serve topped (or not) with the grated cheese.