• Rosangela Atte

Pasta And Cauliflower

Updated: Dec 5, 2021


Another Neapolitan classic from my Cucina Povera series.

Pasta and cauliflower, is typically a "primo piatto" served in the fall. Simple and comforting. The pasta cooks directily with the cauliflower, which has been previously cooked until super soft, giving the whole dish a creamy texture. By cooking everything together in one pot, none of the nutrients from the cauliflower or the pasta get lost. Every bite is infused with a slight garlicy flavor and bit oh heat from the chili pepper.🧄🌶

Simply delicious!

Buon Appetito Amici!


INGREDIENTS FOR 4 PEOPLE

🥣1 medium to large head of cauliflower

🥣200 gr broken fettuccine, linguine, spaghetti, tubetti, pasta mista, whatever you prefer

🥣3 garlic cloves, sliced

🥣1/4 cup EVOO

🥣1/4 tsp of chili pepper flakes

🥣Fresh Italian flat-leaf parsley

🥣2-3 sprigs of fresh thyme

🥣2 tsp salt or to taste

🥣3 L or so of water


METHOD

Wash and cut the cauliflower into small pieces. Heat a heavy-bottomed pot, add EVOO and garlic. Cook for a few seconds and add chili pepper. Add cauliflower, thyme, a few parsley sprigs, and 2 L of water.

Cover and let cook until very soft. Once soft, mash some of the bigger chunks with a wooden spoon. Add more water, season, and bring to a simmer. Once simmering, add the pasta and cook until aldente. Taste for seasoning and adjust. Serve piping hot with a drizzle of EVOO, fresh parsley, and more chili if you like.🙌🌶🧄

Buon Appetito!

Watch the how-to video here



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