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…
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
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.