Cauliflower Penne Puttanesca

Serves 4
Hands-on Time: 15m
Total Time: 25m

Ingredients

• 3/4 pound penne or some other short pasta
• 3 tablespoons olive oil
• 1 small head cauliflower (about 11/2 pounds), cored and cut into small florets
• kosher salt and black pepper
• 2 cloves garlic, chopped
• 1 28-ounce can whole peeled tomatoes
• 1/2 cup pitted kalamata olives, chopped
• 2 tablespoons capers, rinsed
• 1/4 teaspoon crushed red pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• grated Parmesan, for serving

Directions

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

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 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 to 10 minutes more.

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

Tip

For classic puttanesca flavor, add 2 to 3 chopped anchovies along with the garlic. Don’t worry: They won’t taste fishy, but they will add a delicious brininess to the finished sauce.

Nutritional Information

Calories 509; Fat 16g; Sat Fat 2g; Cholesterol 0mg; Sodium 1,011mg; Protein 14g; Carbohydrate 75g; Sugar 11g; Fiber 5g; Iron 3mg; Calcium 27mg