Pasta Puttanesca with Roasted Cauliflower
User Reviews
5
-
Servings
4 servings
Pasta Puttanesca with Roasted Cauliflower
Description
Pasta Puttanesca with Roasted Cauliflower centers on cauliflower roasted until golden and tender, paired with a robust, savory sauce featuring anchovy paste, garlic, chile flakes, ripe tomatoes, kalamata olives, and capers. The cauliflower is sliced thinly for even roasting, absorbing olive oil and seasoning to achieve a crisp exterior and soft inside. Meanwhile, the puttanesca sauce is gently cooked to release aroma and meld flavors without overpowering the delicate pasta. Together, the ingredients deliver a balanced dish where the salty, tangy, and mildly spicy sauce complements the roasted vegetable texture.
The spaghetti is cooked until just chewy, providing a firm bite that holds up to the sauce and vegetables mixed throughout. Freshly chopped parsley and a squeeze of lemon add brightness and freshness, offsetting the anchovies and olives. This dish works well as a satisfying main meal with a mixture of aromatic and savory notes intensified by roasting and simmering.
The cauliflower can be prepped and roasted ahead, allowing the flavors to develop as you prepare the sauce and pasta. Adjusting salt after roasting ensures the vegetable is well seasoned without excess. This recipe showcases a creative twist on puttanesca by incorporating roasted cauliflower for an added layer of texture and flavor while maintaining the classic salty and spicy sauce profile.
Ingredients
For the cauliflower:
- 1 cauliflower head, about 2 pounds
- 3 tablespoons extra-virgin olive oil
- kosher salt
- black pepper freshly ground
- 3 cloves garlic skin on
For the spaghetti:
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, peeled and chopped
- 2 teaspoons anchovy paste
- 1/2 teaspoon red chile flakes dried, plus more to taste
- kosher salt
- 3/4 pound spaghetti
- 1 whole tomatoes can (28 ounces), crushed by hand, juices reserved
- 1/2 cup kalamata olives pitted, chopped
- 2 tablespoons capers drained
- parsley freshly chopped, for serving
- black pepper freshly ground, for serving
- lemon wedges, for serving
Instructions
- Preheat an oven to 400°F and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Start the sauce below after the water has come to a boil.
- Quarter and core the cauliflower. Discard the core. Cut cauliflower into 1/4-inch to ½-inch thick slices, and place on the prepared baking sheet along with garlic cloves. Drizzle cauliflower with olive oil, 2 pinches of kosher salt, and several turns of black pepper, tossing to combine. Roast until tender and golden in spots (about 20 minutes), flipping the cauliflower after 10 minutes. Season to taste with additional kosher salt. Set aside.
- Warm olive oil in a large skillet over medium heat. Add the garlic, anchovy paste and red chile flakes, cooking just until the garlic turns fragrant (1 - 2 minutes). Stir frequently to break up the anchovy paste and keep the garlic from burning. Add spaghetti to the pot of boiling water, and cook until al dente (a little chew left to the texture) or according to the instructions on the package. Add tomatoes (with juices), olives and capers to the large skillet, stirring to combine. Cook for 10 minutes (about the same amount of time needed to cook the spaghetti), stirring occasionally. Season sauce to taste with kosher salt.
- Reserve 1/2 cup of the starchy pasta cooking water, then drain the spaghetti. Return the spaghetti to the pot along with the roasted cauliflower, tomato sauce, and a splash of starchy cooking liquid, tossing to combine. Add more starchy water as needed to bind the sauce with the spaghetti. Season to taste with additional kosher salt. Divide spaghetti between 4 dinner plates (or 2 with leftovers), and top with chopped parsley and black pepper. Serve with lemon wedges on the side.
User Reviews
Overall Rating
5
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