On busy weeknights, when time is short and everybody is starving, simple vegetarian pasta dishes come naturally to mind. Not only are pasta dishes a crowd pleaser, but they are also budget friendly and they usually require very little prep time. They are a real win-win!
This easy cauliflower pasta alla puttanesca is based on an earlier pasta dish on this blog, One-Skillet penne alla puttanesca. This time, I wanted to experiment a little by adding some vegetable to make it both heartier and healthier. I discovered half a cauliflower in my vegetable drawer and thought it would be a good addition to this already delicious recipe. It really is! The pan-roasted cauliflower with olive oil and garlic absorbs the tomato sauce into the florets for a substantial complement to the pasta.
Ingredients for the Cauliflower Pasta alla Puttanesca
The bold, assertive flavors of this classic Neapolitan dish are perfect for cold, winter days. The combination of olives, capers, garlic, and red pepper flakes is a solid foundation for the tomato-based sauce and the addition of lightly sautéed cauliflower florets make it even more flavorful.
How to sauce your pasta – 5 easy steps
- Don’t bother draining the pasta. Transfer the al dente or “slightly undercooked” pasta to the skillet with the sauce using a perforated spoon (or a spider) for short-shaped pasta, or, a pair of tongs for long pasta.
- Add some of the starchy cooking water to the sauce. This is important to thin out the sauce and also to help the sauce cling to the pasta.
- Shake the pan and toss the pasta over medium heat; add some fat to the skillet (olive oil or butter) to help emulsify the sauce and make it creamy.
- Remove the dish from the heat and then add the grated cheese, the fresh herbs, and other garnishes.
- Before serving, check the consistency one more time: if the cheese has thickened the sauce too much, stir in some more starchy water over low heat. Serve at once!
Ready in 30 minutes
The best part of this easy cauliflower pasta alla puttanesca is that once you have all the ingredients prepped and ready to use, the sauce cooks in just 20 minutes. We can’t ask for anything faster than that for a delicious weeknight pasta dinner!
- 4 TBSP. extra virgin olive oil
- ½ medium cauliflower, (about 10 oz.), cored & cut into small florets
- 2-3 med. cloves of garlic, minced
- ¼ tsp. (or just a pinch) red pepper flakes
- ½ tsp. sea salt
- ¼ tsp. dried oregano
- 1 cup crushed tomato sauce
- ½ cup warm water
- ¼ cup Kalamata olives, pitted & chopped
- 1 TBSP. small capers, rinsed well
- 8 oz. Gemelli pasta (or similar)
- 2 TBSP. fresh parsley, minced
- ½ cup freshly grated Parmesan cheese
- --- more sea salt & freshly ground black pepper (if needed)
- Place a large, 12-inch nonstick skillet over medium-high heat, add the olive oil when the skillet is hot, and cook the cauliflower florets for about 6-8 minutes, tossing until it is lightly brown on all sides. Next add the garlic, the pepper flakes, the salt and the oregano. Cook for another two minutes, or, until the garlic is fragrant but not browned. Stir in the tomatoes and the warm water, the olives, and the capers. Simmer gently for about 8-10 minutes, stirring occasionally.
- Meanwhile cook the pasta in a medium pot for about 8 minutes, or, until it is al dente (cooked through, but still firm).
- Lift the pasta from the pot with a slotted spoon and transfer it to the skillet with the sauce. Turn the heat down and add some of the cooking water to the skillet to loosen up the sauce. Drizzle the pasta with a little olive oil. Remove the skillet from the stove top and add most of the Parmesan cheese and the parsley. Check the consistency of the sauce. If necessary, add some more of the cooking water to thin it out a bit, as needed. Check the sauce and adjust the seasoning if necessary.
- Serve at once on warm plates with the rest of the grated Parmesan cheese.
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Yum, I will have to try this!
Thanks Kathy! It is so easy to make and I know you will like it alot!