Penne with Cauliflower, Tomatoes and Olives - Penne con Cavolfiori, Pomodori e Olive

Due to the popularity of my previous cauliflower dish, I would like to share with you another classic family dish from southern Italy  In fact, I suggest you serve it in abundance because it’s so exquisite, they’ll be asking for more.


All photos - Copyright - ©2011 - La Casa e Il Giardino - picasaweb

 



Ingredients for 4 persons

1 lb. penne or other pasta
½ lb. cauliflower
1/2 lb. sun dried tomatoes
1 cup black olives
2 cloves of garlic sliced
2 tablespoons of grated pecorino cheese
Pinch of fresh rosemary
1/4 cup Extra virgin olive oil
Salt and pepper

Procedure

Cut the cauliflower in florets and boil in salted water until tender.  Drain and save a cup of the cooking water. 

In a large pan, add oil and sliced garlic and saute' until golden. 

Add the sun dried tomatoes cut into strips, the olives and the rosemary.  Add cauliflower and reserved water and cook for 10 minutes.  In a pot with salted water cook the pasta, drain and mix with cauliflower.  Add grated pecorino cheese and serve.

Penne with cauliflower, sun-dried tomatoes and olives

Cauliflower and Shell Pasta - Cavolfiore e Pasta

Cauliflower is one of the most popular winter vegetables in Italy.

Cauliflowers are rich in vitamin C, folic acid and potassium. Low in sodium, which makes it a good choice for those on low-salt diets, and low in calories. Whether they are white, green or purple, they are simply healthy.

  

 

Cauliflower and Shell Pasta

All photos - Copyright - ©2010 - La Casa e Il Giardino - picasaweb

Ingredients

1 large head cauliflower
1/2 lb. pasta shells
1 tablespoon minced garlic
1 medium onion chopped
1/4 cup olive oil
1 cup chopped tomatoes
Shaved Parmigiano Reggiano
1 tablespoon parsley
Salt and black pepper to taste

Procedure

In a pan, add oil, chopped onion and minced garlic.  Saute' briefly, add tomatoes and simmer for 15 or so.

 

In the meantime, fill a large stockpot with water and bring to a boil; add cauliflower and salt. Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender. Drain the cauliflower.  Reserve some of the cooking water.  Separate the cauliflower florets and add to the tomato sauce.  Continue to simmer an additional 10 minutes until cauliflower is tender.  Salt and black pepper to taste.

In another pot, bring water to a boil, add pasta and cook al dente.  Drain pasta.  Add cauliflower sauce over pasta.  Sprinkle the chopped parsley and add an abundance of shaved Parmigiano.  If dry, add some of the reserved cooking water.

A great dish for a Meatless Monday.