Cauliflower Penne Puttanesca

Jonny Valiant

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Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

3/4 pound penne or some other short pasta
3 tablespoons olive oil
1 small head cauliflower (about 11/2 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

Cook the pasta according to the package directions. Drain and return it to the pot.
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.
Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.

By Dawn Perry, February 2012

See Nutritional Information for this recipe »

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.

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Quick Tip

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.