Rigatoni with Cauliflower Puttanesca

This summer I've been trying to make meatless meals to incorporate more vegetables into our diet. There is something about the summer sun and being outside that just makes you want to eat a little healthier. For my family, the best way to do this is by finding fun pasta recipes, so that the meal is not so foreign to them.

My daughter loved this dish, whereas my son now declared he does not like Rigatoni! Win some, lose some! I would definitely make this dish again but maybe try a different pasta next time like angel hair to make my son happy! 

This recipe is from The Food Network Magazine. I made some tweaks to their recipe, so below are the Ingredients and Preparation that I used for this dish.

cauliflower and pasta.jpg

Ingredients

1 box Rigatoni pasta

1/4 cup extra-virgin olive oil, plus more for drizzling

1 head cauliflower, cut into small pieces

4 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes (leave this out if you don't want it spicy)

1 package cherry tomatoes, cut into halves

1 1/2 tablespoon capers, drained

1/2 cup pitted kalamata olives, sliced

Grated parmesan cheese


Preparation

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  2. While the pasta is cooking, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring until it starts browning around the edges, 5-6 minutes. Stir once or twice and cook until well browned and softened, 5 more minutes. Push the cauliflower to one side of the pot, add the garlic and red pepper flakes, and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes and season with 1/4 teaspoon of salt. Bring to a simmer and cook 1 to 2 minutes. Stir in the capers and olives.
  3. Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 more minute, adding more cooking water if needed to loosen. Taste and add salt if desired. Drizzle each serving with olive oil and top with parmesan. 
Pamela LiptonComment