PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
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Janet Powers
[email protected]I'm not a big fan of spicy food, but I'm willing to give this recipe a try. It looks really good.
hamza srour
[email protected]This recipe is on my to-cook list. I love pasta and cauliflower, so I know I'll enjoy it.
Kainat Shah
[email protected]I can't wait to try this recipe! It looks so delicious.
Safeer Abbas
[email protected]I'm allergic to cauliflower, so I used broccoli instead. It was still really good!
Yeshwanth
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added some chopped sun-dried tomatoes and a bit of red pepper flakes. It was delicious!
Asemahle Saliwa
[email protected]I'm not sure what went wrong, but my sauce turned out bland. I followed the recipe exactly, but it just didn't have much flavor.
SKmehedi skmehedi
[email protected]This dish is a bit too spicy for me, but my husband loved it. I will definitely make it again, but I'll use less chili flakes.
Syeed Shuvo
[email protected]I'm not a big fan of cauliflower, but this dish was surprisingly good. The sauce is flavorful and the cauliflower is roasted to perfection.
Aashik Shrestha
[email protected]This recipe is a great way to use up leftover cauliflower. I also added some chopped zucchini and it was delicious.
mona n ronin bear
[email protected]The flavors in this dish are amazing. The cauliflower and capers add a nice briny flavor to the spicy tomato sauce.
massimo Mackenzie
[email protected]I love how easy this recipe is to make. It's a great weeknight meal.
Zomli
[email protected]This pasta dish was a hit with my family! The cauliflower added a nice texture and the spicy tomato sauce was delicious. I will definitely be making this again.