Pasta With Cauliflower, Spicy Tomato Sauce and Capers
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1small cauliflower or ½ large cauliflower, broken into florets about 1 pound
- Salt to taste
- 2tablespoons extra virgin olive oil
- 2garlic cloves, minced
- ¼teaspoon red chili flakes
- 114-ounce can chopped tomatoes with juice, pulsed a few times in a food processor or mini processor
- Pinch of sugar
- 2tablespoons capers, rinsed and chopped
- ¾pound perciatelli (bucatini)
- ¼cup chopped fresh parsley
- 2ounces pecorino, grated (½ cup), or 1 ounce each pecorino and Parmesan
Nutritional analysis per serving (4 servings)
468 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 18 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½ 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.
- Advance preparation: You can make this through Step 2 up to a day ahead and reheat on top of the stove.
Private Notes
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Comments
Rather than blanch the cauliflower, I would roast it with olive oil and garlic, salt and pepper--to add another deeper layer of flavor; and I might add some fresh basil, garlic and a dash of balsamic to the tomato sauce. The bucatini is a great idea.
I thought this was terrific. I was kind of skeptical but it really was great. I used canned cherry tomatoes and added a dollop of fresh ricotta which made it so creamy. Also added julienne of fresh basil.
Great flavors. I used 1 large head of cauliflower and 2 cans of diced tomatoes for a pound of pasta. I think for a pound of pasta you can double everything else.
This is a staple in our house for a quick but satisfying weeknight dinner. I prefer salt-packed capers over those in brine, which get an odd flavor, though salt-packed must be thoroughly soaked and squeezed to avoid a salt bomb.
Added two large dollops of yogurt and that added a softness to this. Yum.
I actually crave this dish and make it often. The leftovers are always good too. We double the parsley and don't hold back on the cauliflower. If I have more cauliflower, I just add another garlic clove and more capers. I also always add more tomatoes than called for and skip the pasta water. Love it!