Spaghetti With Roasted Cauliflower Tomato Sauce And Olives Recipes

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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

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES



Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives image

Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h10m

Yield Serves 4

Number Of Ingredients 12

1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt
freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
  • Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
  • Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams

SPAGHETTI WITH OLIVES AND TOMATO SAUCE



Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
  • In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
  • Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CAULIFLOWER PASTA



Cauliflower Pasta image

Packed with bright and briny flavors, this roasted cauliflower pasta is simple and delicious. Keep extra breadcrumbs handy when you serve it. They add such a nice crunch to the dish that I always sprinkle on more halfway through!

Provided by Jeanine Donofrio

Categories     Main Course

Time 1h

Number Of Ingredients 12

1 recipe Roasted Cauliflower
1 recipe Seasoned Bread Crumbs
8 ounces campanelle pasta (or other short pasta)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons capers (chopped)
2 garlic cloves (grated)
1 teaspoon lemon zest (more for garnish)
2 tablespoons fresh lemon juice
1/3 cup grated pecorino cheese or Vegan Parmesan
Sea salt and freshly ground black pepper
3 tablespoons finely chopped parsley
Pinch of red pepper flakes

Steps:

  • Roast the cauliflower according to this recipe, skipping the added lemon zest, parsley, and Parmesan options. Make the seasoned breadcrumbs according to this recipe.
  • Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.
  • Return the pasta to the pot and add the olive oil, capers, garlic, and roasted cauliflower and stir to combine. Add half the reserved pasta water and stir to combine. Stir in the lemon zest, lemon juice, and cheese, and the remaining pasta water, as needed, if the pasta is dry.
  • Stir in the parsley and red pepper flakes and season to taste with more salt and pepper.
  • Serve topped with the breadcrumbs and more lemon zest for garnish.

SPAGHETTI SAUCE WITH CAULIFLOWER



Spaghetti Sauce with Cauliflower image

Serve this sauce over your favorite pasta. This recipe goes back to the Great Depression. My large Italian family gathered in the kitchen and tried many ways to prepare Sunday dinner on a tight budget. My friends and family couldn't believe that there is no ground beef in this sauce. I bring it into work the next day and share. Co-workers love it.

Provided by impellizzeri kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h20m

Yield 8

Number Of Ingredients 7

¼ cup olive oil
6 large cloves garlic, chopped
1 sweet onion (such as Vidalia®), chopped
3 cups chopped cauliflower
1 teaspoon dried basil
½ teaspoon black pepper
3 (28 ounce) cans crushed tomatoes

Steps:

  • Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.

Nutrition Facts : Calories 177 calories, Carbohydrate 26.6 g, Fat 7.7 g, Fiber 7 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 401 mg, Sugar 1.7 g

THE FRIDGE SCAVENGER'S TOMATO AND CAULIFLOWER PASTA



The Fridge Scavenger's Tomato and Cauliflower Pasta image

The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!

Provided by Seth Kolloen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 11

1 stalk celery, sliced
3 tablespoons olive oil
1 onion, quartered
1 clove garlic, chopped
1 head cauliflower, cut into small florets
1 (28 ounce) can whole peeled tomatoes, drained and mashed
1 teaspoon dried sage
salt and ground black pepper to taste
2 tablespoons chicken broth, or as needed
1 (8 ounce) package linguine pasta
1 cup grated Parmesan cheese

Steps:

  • Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
  • Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
  • Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 63 g, Cholesterol 17.8 mg, Fat 17.7 g, Fiber 8.6 g, Protein 20.3 g, SaturatedFat 5.2 g, Sodium 672.7 mg, Sugar 12.8 g

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