Pasta with Cauliflower Sautéed

 

Cavolfliori in Padella

 

Recipe contributed by Marzia Greco

 

The following recipe was sent by my niece Marzia who lives in Vittoria, in the province of Ragusa.
Cauliflowers are plentiful in Vittoria and are used as side dish or for condiment to pasta.
This recipe is quick and easy to make, it requires few ingredient and it is well suitable to the fast running pace of our life.
This recipe can be used as a side dish or as a pasta sauce.

 

Serves 4

Ingredients

 

  • 1 cauliflower                                            
  • 6-8 black olives, pitted and chopped                                        
  • 2 sliced garlic cloves                                
  • 2 tablespoons of chopped up sun dried tomatoes 
  • 5 tablespoons of olive oil 
  • salt and pepper 
  • 1 pound of short cut pasta 
  • Sautéed breadcrumb 

 

                   cavolfiori saltati

 

Preparation

 

Set to boil a pot of water with a teaspoon of salt.
Wash and cut the cauliflower dividing it into florets.
Add to the boiling water, and cook until florets are tender and inside are still a little hard.
Using a slatted spoon, remove the cauliflower from the water.
Reserve the water to cook the pasta if you will be using the cauliflowers as a condiment.

In a 12” to 14” sauté pan, over a medium flame, heat the olive oil. Add the garlic and sauté until golden. Then add the cauliflower, the sun dried tomatoes and black olives. Sauté and gently turn until the cauliflower picks up the reddish color of the sun dried tomatoes. Add salt and pepper to taste. 
Your side dish is ready.

 

Pasta Preparation

Use the reserved water to cook the pasta adding salt to the water.
Follow the same process as for the side dish, cutting the florets into smaller pieces.
Cook pasta reducing the manufacture’s recommended cooking time by 2 minutes. Reserve a cup of water, and drain the pasta.
Toss the pasta into the sauté pan with the sauce. Gently turn for about 2 minutes over a low heat.
If it’s too dry, add some of the reserved water. Serve immediately garnished with sautéed breadcrumbs and serve the remaining breadcrumbs on the side.