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PASTA: Pasta with Tomatoes, Olives, and Cauliflower

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* Exported from MasterCook Mac *

 

Pasta with Tomatoes, Olives, and Cauliflower

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 204

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head cauliflower -- broken into florets

large florets sliced about 1/2-inch thick

1 tablespoon extra virgin olive oil

2 large garlic cloves -- minced

1/4 teaspoon red pepper flakes -- (1/4 to 1/2)

1 1/2 pounds fresh tomatoes -- peeled, seeded,

chopped

or 28-ounces canned chopped tomatoes -- drained

salt to taste

2 tablespoons fresh parsley -- chopped

3/4 pound dried pasta

such as fusilli or penne

1 ounce Parmesan cheese -- grated (1/4 cup)

 

I developed this as a southern Italian pasta, but the first time I

tested it, I had leftover polenta in the refrigerator, so I served the

cauliflower topping over grilled polenta. It was great. Either way, this

is a delicious dish.

 

MAKES 4 SERVINGS

 

1. Begin heating a large pot or pasta pot full of water while you

prepare the ingredients. When the water comes to a boil, add the

tomatoes, boil for 30 seconds, and transfer to a bowl of cold water.

Drain and peel. Add 1 tablespoon salt to the boiling water and add the

cauliflower. Boil for 4 minutes, then transfer to a bowl of cold water,

and drain.

 

2. Heat the oil in a large, heavy nonstick skillet over medium heat.

Add the garlic and red pepper flakes. Cook, stirring, until the garlic

begins to color and smell fragrant, 30 to 60 seconds. Stir in the

tomatoes, bring to a simmer, add salt to taste, and cook for 10 to 15

minutes, stirring often, until the tomatoes have cooked down a bit and

smell fragrant. Add the cauliflower, stir together, and cook for another

5 minutes or so, until the tomatoes have cooked down a little more. Stir

in the parsley and taste. Add salt, if necessary. Keep warm while you

cook the pasta.

 

3. When the water reaches a boil, add 1 tablespoon salt and gradually

add the pasta. Stir to make sure the pasta doesn't stick to the bottom

of the pot. Boil until cooked al dente, firm to the bite (check the

package for time indications; usually 8 to 10 minutes, although very

thin pasta cooks more quickly). Drain.

 

4. Toss the pasta with the cauliflower topping. Serve, passing the

Parmesan for sprinkling.

 

Advance Preparation: The topping will keep for several hours on top of

the stove, or it can be refrigerated for a day and reheated.

 

• GRILLED POLENTA WITH TOMATOES, OLIVES, AND CAULIFLOWER • Prepare

polenta following the recipe on page 150 and using 1 cup polenta. Cool

the polenta while you prepare the cauliflower mixture, as above. Just

before serving, prepare a medium-hot fire in a grill or place a nonstick

skillet over medium-high heat. Cut the polenta into squares or

triangles. Brush each side with olive oil and grill or pan-grill, until

lightly browned on each side, 4 to 5 minutes per side. Top the squares

with the cauliflower mixture, sprinkle on Parmesan, and serve.

 

Advance Preparation: Polenta will keep for a few days in the

refrigerator. Grill it just before serving.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 104 Calories; 6g Fat (49%

calories from fat); 5g Protein; 9g Carbohydrate; 6mg Cholesterol; 155mg

Sodium

Food Exchanges: 1/2 Lean Meat; 2 Vegetable; 1 Fat

 

_____

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