Pasta with Cauliflower Sautéed
Pasta con Cavolfiore in
The following recipe was sent by my niece Marzia who lives in Vittoria, in the province of Ragusa.
Cauliflowers are plentiful in Vittoria and are used as side dish or for condiment to pasta.
This recipe is quick and easy to make, it requires few ingredient and it is well suitable to the fast running pace
of our life.
This recipe can be used as a side
dish or as a pasta sauce.
6-8 black olives,
pitted and chopped
2 sliced garlic
2 tablespoons of
chopped up sun dried tomatoes
5 tablespoons of
salt and pepper
1 lb. of penne or any
short cut pasta
½ cup of toasted
Set to boil a pot of water with a teaspoon of salt.
Wash and cut the cauliflower dividing it into florets.
Add to the boiling water, and cook until florets are tender and inside are still a little hard.
Using a slatted spoon, remove the cauliflower from water.
Reserve the water to cook the pasta if you will be using the cauliflowers as a condiment.
In a 12” to 14” sauté pan, over a medium flame, heat the olive oil. Add
the garlic and sauté until golden. Then add the cauliflower, the sun dried tomatoes and black olives. Sauté
and gently turn until the cauliflower picks up the reddish color of the sun dried
tomatoes. Add salt and pepper to
The cauliflower is ready to be served as a side dish.
To Make Pasta
Add to the prepared cauliflower ½ cup of the reserved water and break
the florets into smaller pieces, using a fork; simmer at low eat until pasta is cooked.
Add more salt to the reserved water and use it to cook the pasta.
Cook pasta, reducing the manufacture’s recommended cooking time by 2
minutes. Reserve a cup of water, before draining it.
Toss the pasta
into the sauté pan with the sauce. Gently turn for about 2 minutes over a low
If it’s too dry, add some of the reserved water. Dish up immediately,
garnished with breadcrumbs and on the side serve the remaining breadcrumbs and hot pepper.