Cauliflower Penne Puttanesca

By LJackson

Ingredients

• 3/4 lb penne or some other short pasta
• 3 Tbsp olive oil
• 1 small head cauliflower (about 1 1/2 lbs), cored and cut into small florets
• Kosher salt and black pepper
• 2 cloves garlic, chopped
• 1 28 oz can whole peeled tomatoes
• 1/2 cup pitted kalamata olives, chopped
• 2 Tbsp capers, rinsed
• 1/4 tsp crushed red pepper
• 2 Tbsp chopped fresh flat-leaf parsley
• Grated Parmesan, for serving

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Cook the pasta according to the package directions. Drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, tossing occasionally, until golden, 4-6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8-10 minutes more.

Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.