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Cauliflower Penne Puttanesca

Cauliflower Penne Puttanesca
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2012

Nutritional Information

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

Quick Tip

Garlic bulb
For classic puttanesca flavor, add 2 to 3 chopped anchovies along with the garlic. Don’t worry: They won’t taste fishy, but they will add a delicious brininess to the finished sauce.

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