And I'm back! It's Monday, and we're eating meatless. Tonight I chose Pasta with Cauliflower in a Spicy Tomato Sauce from Serving Up The Harvest. Really quick and easy dinner that the boys loved -- they had seconds! The recipe says it serves four but, as I said, Paul and Kevin had seconds (I only had one serving) and there was still some left over. Truth be told, I was not as crazy about this dish as the boys. I'm not a fan of spicy food, and this was a little too much for my tongue. There wasn't much of a "sauce" to this dish. It was pretty much chunky cauliflower, tomatoes and olives over pasta. If I do make it again I think I'll use crushed tomatoes. I think it'll coat the pasta better.
Pasta with Cauliflower in a Spicy Tomato Sauce
Serving Up the Harvest
Yield: Serves 4 (I say 6)
1 head cauliflower broken into florets
2 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
4 anchovy fillets (optional)
1 tsp crushed red pepper flakes
1 can (28 ounces) diced tomatoes with juice
1 cup pitted cured black olives, such as Kalamata
1 tbsp capers
Salt and freshly ground black pepper
1 pound rotini or other short pasta
Freshly grated Parmesan for serving
Bring a large pot of salted water to a boil. Add the cauliflower and boil until just barely tender, about 3 minutes. Remove from the water and set aside. Return the water to a boil for the pasta.
Heat the oil in a large saucepan over medium heat. Gently saute the onion, garlic, anchovy fillets, if using, and crushed red pepper flakes in the oil until the onion is tender, about 4 minutes, stirring constantly. Add the tomatoes, olives, capers, and cauliflower. Taste, then season with salt and pepper (the anchovies and olives may contribute all the salt needed). Simmer for about 15 minutes while you cook the pasta.
Cook the pasta in the boiling water until al dente, and drain well.
Serve the pasta with the sauce spooned over the top. Pass the Parmesan at the table.