Description
This Romanesco Cauliflower Pasta with Olives, Capers, and Parsley is a hearty and flavorful dish that combines the unique texture of romanesco with robust Mediterranean ingredients. Perfect for a satisfying dinner!
Ingredients
1 large head of romanesco or cauliflower (roughly 1.5 to 2 lbs)
2 heaping tablespoons extra virgin olive oil divided
kosher salt
freshly ground black pepper
3 large cloves garlic finely chopped
½ cup pitted kalamata olives sliced lengthwise
2 tablespoons capers roughly chopped
large pinch red pepper flakes
1 heaping cup Italian parsley leaves chopped plus more for garnishing
1 lb dried linguini or fettuccine pasta
grated parmigiano-reggiano cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the linguini or fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute. Add the romanesco or cauliflower florets and sauté until tender, about 8-10 minutes.
- Stir in the olives, capers, red pepper flakes, and a sprinkle of salt and pepper. Cook for another 2-3 minutes until everything is heated through.
- Add the drained pasta to the skillet with the vegetables. Pour in a bit of reserved pasta water and the remaining olive oil. Toss everything together to combine, adding more pasta water as needed to create a light sauce.
- Remove from heat and stir in the chopped parsley, reserving some for garnishing. Serve warm, topped with grated parmigiano-reggiano cheese and extra parsley.
Notes
Feel free to adjust the amount of olives and capers based on your taste preferences. This dish is best served fresh but can be reheated gently.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 10 mg
Keywords: Romanesco Cauliflower Pasta, Olives, Capers, Parsley, Pasta Recipe, Vegetarian Pasta