EASY AND DELICIOUS CAULIFLOWER PASTA ALLA PUTTANESCA

Easy and Delicious Cauliflower Pasta alla Puttanesca image

Provided by Marilena Leavitt

Categories Pasta

Time 30m

Yield 2-3

Number Of Ingredients 14

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)

Steps:

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.