From the kitchen of One Perfect Bite...This is a fabulously frugal meal that's packed with gutsy flavor. While it is inexpensive to make, it was too costly to include in the recipes I featured for the SNAP challenge, so I held on to it to share with you as a Frugal Friday feature. The recipe is straightforward and uses commonly available ingredients that come together so quickly that you can rest assured that dinner will be on the table in 30 minutes or less. This is a variation of the classic Puttanesca that I featured years ago and I think you will find that the addition of cauliflower lends a meaty texture to the bold sauce that so many enjoy. It makes a perfect meatless meal for Lent and if you enjoy bold flavors I think you'll love this pasta, though I suspect you'll need to prepare a milder tomato sauce for any children who share your table. The recipe for the newer sauce appears directly below. I've also provided a link to the original Puttanesca recipe, complete with it's history, following that. I also wanted to remind you that documentary "A Place at the Table," which features Jeff Bridges and Top Chef's Tom Colicchio, opens in select theaters today and will also now be available for download from iTunes and On Demand. I hope you'll be able to see the movie or read the companion book which you can find HERE. Now on to the recipes.
Pasta Puttanesca with Cauliflower...from the kitchen of One Perfect Bite courtesy of Real Simple
3/4 pound penne or some other short pasta
3 tablespoons olive oil
1 small head cauliflower (about 1-1/2 pounds), cored and cut into small florets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
1/2 cup pitted kalamata olives, chopped
2 tablespoons capers, rinsed
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh flat-leaf parsley
grated Parmesan, for serving
1) Cook pasta according to package directions. Drain and return it to the pot.
2) Meanwhile, heat oil in a large skillet over medium-high heat. Add cauliflower, salt, and black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until cauliflower is tender, 8 to 10 minutes more.
3) Toss the pasta with the sauce. Serve topped with the parsley and Parmesan. Yield: 4 servings.
Cook's Note: For classic Puttanesca flavor, add 2 to 3 chopped anchovies or a teaspoon of anchovy paste along with the garlic. They will add a delicious brininess to the finished sauce.
|Classic Puttanesca - Recipe found HERE|
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