Just returned from Los Angeles and as you read on my previous press release post, fun things will be happening end of May and we are all so excited.
Coming home after 10 days the husband was a little hungry for home cooking and I know that he loves his “putanesca”. I like the sauce just as is, but I saw a recipe a while back with cauliflower.
It’s easy and so delicious…
Ingredients:
1 medium head cauliflower, cored and cut into florets
4-5 tablespoons olive oil
1/2 lb short pasta of your choice (shown rigatoni)
4 cloves of garlic, crushed
2 anchovy fillets
Salt and pepper to taste
crushed red pepper to taste
1 28-ounce can whole peeled tomatoes
about 20 pitted Kalamata olives
3 tablespoons of capers
Parsley for garnish
your favorite cheese, for dusting
Preparation:
Heat oil in a large skillet over medium heat and add florets, salt and pepper. Cook until golden about 8-10 minutes. Add your anchovy, garlic to coat and cook the florets, about two minutes.
Add tomatoes and their juice, olives, capers and crushed pepper. Cook until florets are tender.
Cook your pasta per package directions. Drain and mix with sauce.
Serve adding the cheese and parsley.
Buon Appetito!
platanosmangoes.com 
Pasta puttanesca is always so tasty and I love that you added cauliflower to it to veg it up even more!
Add cauliflower to the putanesca sauce sounds good. I make a cauliflower and pasta dish with raisins and will be trying this one next.
I like the idea of adding cauliflower … but no anchovies?
Oops…I did and forgot to add…leave it to you to always be there to edit…Gracias!
This looks great! I love putanesca sauce and what a perfect way to use it.
I had trouble posting a comment with Word Press on your last post, but wanted to say congratulations. We are all sharing your joy!
Looks delicious–such a great combo of flavors in this!
I love the flavors and the addition of the cauliflower is a great idea,Norma!
Amazing flavors, sounds so good with cauliflower as a featured ingredient!
I am a huge fan of cauliflower so no love lost on this dish 😀
Looks fantastic!
Cheers
Choc Chip Uru
I really love the addition of cauliflower! It’s a nice change of pace from the regular putanesca!
Que rico! I love anything with colifor. Tieno un sabor rico cuando cocinado en algo asi… me encanta en pure, también! 🙂 Glad the hubs to got to eat some home cooking!
Welcome back – I love the punch flavours of a putanesca – I always think of Jamie Oliver as he got me loving the dish.
I have to confes that I didn’t like cauliflower, my mother always had bad time trying me to eat some. Now that I know I have to eat more saladas I eat some of them, and you know what, it’s not terrible. So I think with this all ingredients, this plate should be wonderful.
I adore cauliflower, but I never think to combine it with pasta. I’m not really a fan of putanesca sauce, but I’d still try this dish, modifying it a bit to suite my tastes.
The pasta looks FANTASTIC with cauliflowers! I need to give it a try too.
I have a caulifllower in the fridge from the farmer’s market and this is the perfect recipe. Just today I was thinking it should go with some kind of pasta. Wonderful.
Brilliant-I can’t wait to try this, and everything is already in my pantry and refrigerator
I love that you added anchovy fillets, they are so savoury and the sauce must be divine tasting.
This looks perfect – I bought a head of cauli at the markets last week and have been wondering what to do with it!
Tengo, tengo que hacer esta receta se ve exquisita!!
(I gotta try this recipe it looks exquisite!!!)
Looks so rich and healthy!
Yum! THis is totally my kind of dinner! I just bought a purple cauliflower and it would looks so fun in this dish!
Yes. My kind of dish. Give me capers and olives on everything!