Cauliflower Penne Puttanesca

Cauliflower Penne Puttanesca
Jonny Valiant

 

 

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Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

3/4
pound
penne or some other short pasta
3
tablespoons
olive oil
1
small head cauliflower (about 1 1/2 pounds), cored and cut into small florets
kosher salt and black pepper
2
cloves garlic, chopped
1
28-ounce can whole peeled tomatoes
1/2
cup
pitted kalamata olives, chopped
2
tablespoons
capers, rinsed
1/4
teaspoon
crushed red pepper
2
tablespoons
chopped fresh flat-leaf parsley
grated Parmesan, for serving

Directions

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.
  3. Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.

 

Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 509
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 1,011 mg
  • Protein 14 g
  • Carbohydrate 75 g
  • Sugar 11 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 27 mg
What does this mean? See Nutrition 101.

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