Best 4 Pasta With Cauliflower Spicy Tomato Sauce And Capers Recipes

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Indulge in a symphony of flavors with this tantalizing Pasta with Cauliflower, Spicy Tomato Sauce, and Capers. This delectable dish combines the wholesome goodness of cauliflower with the vibrant flavors of a spicy tomato sauce, complemented by the briny tang of capers. The recipe offers a delightful balance of textures, from the tender cauliflower florets to the silky smooth sauce, all harmoniously twirled around al dente pasta. Prepare to embark on a culinary journey that satisfies your taste buds and nourishes your body with wholesome ingredients. Additionally, the article provides a collection of equally enticing recipes that cater to various dietary preferences, including a vegan variation of the main dish, a refreshing cucumber salad, and a zesty lemon dressing. Get ready to explore a world of flavors that will leave you craving more.

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PASTA WITH CAULIFLOWER



Pasta With Cauliflower image

This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 6

1 head cauliflower, about 1 pound
Salt and black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs

Steps:

  • Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
  • Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
  • When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
  • Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES



Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives image

Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h10m

Yield Serves 4

Number Of Ingredients 12

1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt
freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
  • Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
  • Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams

FETTUCCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE



Fettuccine with Spicy Raw Tomato, Herb, and Caper Sauce image

Provided by Food Network

Categories     main-dish

Yield Makes 6 main course or 8 pasta

Number Of Ingredients 13

1 pound plum tomatoes, seeded and coarsely chopped
1/2 cup packed fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/2 cup packed fresh basil leaves
1/4 cup drained capers
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes, or to taste
Pinch sugar, or more to taste
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound egg-free fettuccine
1/2 cup coarsely chopped walnuts, toasted
Freshly chopped parsley (optional)

Steps:

  • Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.
  • Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.

THE FRIDGE SCAVENGER'S TOMATO AND CAULIFLOWER PASTA



The Fridge Scavenger's Tomato and Cauliflower Pasta image

The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!

Provided by Seth Kolloen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 11

1 stalk celery, sliced
3 tablespoons olive oil
1 onion, quartered
1 clove garlic, chopped
1 head cauliflower, cut into small florets
1 (28 ounce) can whole peeled tomatoes, drained and mashed
1 teaspoon dried sage
salt and ground black pepper to taste
2 tablespoons chicken broth, or as needed
1 (8 ounce) package linguine pasta
1 cup grated Parmesan cheese

Steps:

  • Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
  • Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
  • Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 63 g, Cholesterol 17.8 mg, Fat 17.7 g, Fiber 8.6 g, Protein 20.3 g, SaturatedFat 5.2 g, Sodium 672.7 mg, Sugar 12.8 g

Tips:

  • To save time, use pre-riced cauliflower or grate it yourself using the large holes of a box grater.
  • If you don't have capers, you can substitute chopped olives or sun-dried tomatoes.
  • Feel free to add other vegetables to the sauce, such as diced bell peppers, zucchini, or mushrooms.
  • If you like your sauce extra spicy, add a pinch of red pepper flakes or a drizzle of hot sauce.
  • Serve the pasta with a sprinkling of grated Parmesan cheese or crumbled feta cheese.

Conclusion:

This pasta with cauliflower, spicy tomato sauce, and capers is a delicious and satisfying meal that's perfect for busy weeknights. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed!

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