Pasta with Cauliflower
Print
Pasta with Cauliflower
A traditional home-style pasta dish where cauliflower becomes tender and creamy, creating a rich and comforting sauce with simple pantry ingredients.
Calories430kcal
Ingredienti
- 1 medium cauliflower about 800 g
- 320 g pasta mezzi tubetti, ditalini, or mixed pasta
- 3 tbsp extra virgin olive oil
- 1 garlic clove
- 2 anchovy fillets optional
- 50 g grated Parmigiano Reggiano
- Fresh parsley chopped
- Salt to taste
- Black pepper to taste
Istruzioni
- Clean the cauliflower and cut it into small florets.
- Bring a large pot of salted water to a boil and cook the cauliflower for about 10 minutes until tender.
- Remove the cauliflower with a slotted spoon, reserving the cooking water.
- In a large pan, heat the olive oil and lightly brown the garlic.
- Add the anchovies, if using, and stir until dissolved.
- Add the cauliflower and cook for 5–10 minutes, mashing part of it with a fork to create a creamy sauce.
- Cook the pasta in the reserved cauliflower water until al dente.
- Reserve a little cooking water and drain the pasta.
- Add the pasta to the pan and toss with the cauliflower, adding cooking water as needed.
- Stir in the grated Parmigiano, black pepper, and chopped parsley.
- Serve hot.
Note
For a more traditional variation, finish the dish with toasted breadcrumbs instead of cheese. Some families also add a pinch of chili pepper for extra flavor.