Cauliflower Penne Puttanesca

cauliflower-penne-puttanesca_2
Photo by Jonny Valiant

 

 

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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 509 calories
    • 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
  • January 2012

Ingredients

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