Spaghetti With Cauliflower Almonds Tomatoes And Chickpeas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SICILIAN PASTA WITH CAULIFLOWER



Sicilian Pasta With Cauliflower image

A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers' markets in the United States. I found the recipe upon which this is based in Clifford A. Wright's first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily." And it is heavenly. The raisins or currants and saffron introduce a sweet element into the savory and salty mix.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1/4 cup golden raisins or currants
Pinch of saffron threads
1 medium cauliflower, about 2 pounds, leaves removed and bottom trimmed
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
1 14-ounce can chopped tomatoes, with juice
3 tablespoons pine nuts or chopped blanched almonds
Freshly ground pepper to taste
3/4 pound perciatelli (also sold as bucatini) or spaghetti
2 tablespoons grated pecorino
2 tablespoons slivered basil

Steps:

  • Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
  • Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
  • Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
  • Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 14 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1034 milligrams, Sugar 12 grams

PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS



Pasta With Cauliflower, Spicy Tomato Sauce and Capers image

This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 small cauliflower or 1/2 large cauliflower, broken into florets about 1 pound
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red chili flakes
1 14-ounce can chopped tomatoes with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
2 tablespoons capers, rinsed and chopped
3/4 pound perciatelli (bucatini)
1/4 cup chopped fresh parsley
2 ounces pecorino, grated (1/2 cup), or 1 ounce each pecorino and Parmesan

Steps:

  • Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
  • Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
  • Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams

PASTA WITH CAULIFLOWER



Pasta With Cauliflower image

This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 6

1 head cauliflower, about 1 pound
Salt and black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs

Steps:

  • Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
  • Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
  • When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
  • Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams

SPAGHETTI WITH CAULIFLOWER, ALMONDS, TOMATOES AND CHICKPEAS



Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas image

Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this recipe called for quinoa spaghetti (and if you're into that, go for it!), but we've found it's just as tasty with the traditional sort as well.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

24 raw almonds (about 3 tablespoons), blanched, skinned* and chopped
1 small or 1/2 large head cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1-14 1/2-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
Pinch of cinnamon
Salt to taste
1/2 to 1 teaspoon dried oregano (to taste)
Freshly ground pepper to taste
1/2 cup cooked chickpeas (canned or freshly cooked)
3/4 pound spaghetti
Crumbled feta or freshly grated Parmesan for serving

Steps:

  • Fill a large pasta pot with water and bring to a boil. Add salt to taste and cauliflower. Boil 5 minutes, then using a Chinese skimmer, a strainer or a slotted spoon, transfer cauliflower to a bowl of cold water (do not drain the pot; you'll use the water for the pasta). Drain the cauliflower and chop medium-fine. Set aside.
  • (You can do this step while you are waiting for the water to come to a boil for the cauliflower). Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in tomatoes with liquid, sugar, cinnamon, salt and oregano. Turn up heat to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Add pepper to taste.
  • Add cauliflower and almonds to the tomato sauce, along with 1/4 cup cooking water from the cauliflower, and stir together. Stir in chickpeas.
  • Bring water in the pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before indicated time on the package. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with the tomato and cauliflower sauce and the remaining tablespoon of olive oil. Add water from pasta only if you think the mixture seems dry. Serve, passing crumbled feta or grated Parmesan at the table for sprinkling.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 8 grams, Carbohydrate 84 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 896 milligrams, Sugar 9 grams, TransFat 0 grams

More about "spaghetti with cauliflower almonds tomatoes and chickpeas recipes"

PASTA WITH CAULIFLOWER SICILIAN STYLE : ITALIAN RECIPE BOOK
Nov 3, 2018 Cauliflower. The protagonist of this pasta. If you happen to get a purple cauliflower, get it by all means. It’s not that it’s so much different in flavor (in fact, it’s not!) but …
From italianrecipebook.com


SPAGHETTI WITH CAULIFLOWER RECIPE - MICHAEL PSILAKIS - FOOD & WINE
May 24, 2017 Bring a large pot of water to a boil. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the panko and toast until golden, about 1 minute. Transfer to a plate. Wipe …
From foodandwine.com


HIGH-PROTEIN SPAGHETTI WITH CHICKPEAS AND ROASTED …
Toss the cauliflower with a little olive oil and season with salt, pepper and rosemary. Transfer to oven and roast until caramelized at edges and tender, 25 minutes. Bring a large pot of water to a boil for the pasta.
From rachaelrayshow.com


SPAGHETTI WITH CHICKPEAS AND SPICY TOMATO SAUCE
Mar 8, 2014 This chickpea spaghetti is a great vegetarian dinner on busy weeknights. Spaghetti is tossed with chickpeas and onions cooked in a tomato sauce, and topped with Parmesan cheese. You can cook your chickpeas …
From thewimpyvegetarian.com


SPAGHETTI WITH CAULIFLOWER, ALMONDS, TOMATOES AND CHICKPEAS
Sep 19, 2024 In Italy, there are various pasta with cauliflower blends. This one has a special focus on the mouth feel – bichas, crunchy almonds, tender not mushy cauliflower and soft …
From mirvary.com


LEMONY SPAGHETTI WITH ROASTED CAULIFLOWER AND …
Nov 10, 2021 FULL INGREDIENT LIST. 2 small heads cauliflower, cored and cut into bite-sized florets. 14.5 to 15-ounce can chickpeas, drained. Salt and pepper, as needed
From mykitchenlittle.com


ROASTED CAULIFLOWER AND CHICKPEA PESTO PASTA - RECIPE …
Jan 11, 2021 While the cauliflower and chickpeas roast cook the pasta. Reserve about a cup of the pasta water when you go to drain the pasta. This will be used to help create the sauce. Put the pasta back into the pan you cooked …
From reciperunner.com


SPAGHETTI WITH CAULIFLOWER ALMONDS TOMATOES AND CHICKPEAS …
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original …
From menuofrecipes.com


SPAGHETTI WITH CAULIFLOWER, ALMONDS, TOMATOES AND CHICKPEAS
24 raw almonds (about 3 tablespoons), blanched, skinned* and chopped 1 small or 1/2 large head cauliflower, broken into florets 2 tablespoons extra virgin olive oil
From copymethat.com


QUINOA SPAGHETTI WITH CAULIFLOWER, ALMONDS, …
Feb 20, 2014 *To blanch and skin almonds, bring a small pot of water to a boil and drop in almonds. Boil 30 seconds and transfer to a bowl of cold water. Drain and slip off skins, then chop.
From nytimes.com


QUINOA SPAGHETTI WITH CAULIFLOWER, ALMONDS, TOMATOES AND …
Jul 19, 2015 Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture — crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. …
From diningandcooking.com


SPAGHETTI WITH CAULIFLOWER ALMONDS TOMATOES AND CHICKPEAS …
Turn up heat to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, …
From tfrecipes.com


10 BEST CHICKPEA PASTA RECIPES FOR DINNER - INSANELY GOOD
Jul 24, 2023 Roasted Red Pepper Chickpea Pasta. Creamy, smoky, 100% vegan, and low on carbs? Sign me up! Swapping out traditional pasta for chickpea pasta helps to keep the …
From insanelygoodrecipes.com


CREAMY ROAST CAULIFLOWER & CHICKPEA PASTA | TINNED …
Sep 18, 2021 CREAMY ROAST CAULIFLOWER & CHICKPEA PASTA. A creamy roast cauliflower & chickpea pasta that's super easy to make and tastes great. The cauliflower is roasted then whizzed up in a blender or food …
From tinnedtomatoes.com


CAULIFLOWER PASTA WITH ANCHOVIES AND BREAD CRUMBS
Oct 12, 2023 This simple pasta, named pasta alla Paolina con cavolfiore, from Palermo, Italy, layers flavor upon flavor: It begins with oil-packed anchovies melted in a hot pan, then combines them with tomato sauce and a blend of …
From cooking.nytimes.com


Related Search