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.
Servings: 2
Ingredients
- Whole wheat pasta of your choice
- 2 tablespoons extra virgin olive oil
- 2 big cloves garlic, minced
- 1/4 teaspoon red chili flakes
- 14 ounce 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
Directions
- 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 to 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.