Romanesco Cauliflower Pasta with Olives, Capers, and Parsley

Name: Romanesco Cauliflower Pasta with Olives, Capers, and Parsley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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

Prep:10minCook:25min

A simple and flavorful romanesco cauliflower pasta with parsley, red pepper flakes, garlic, and bursts of saltiness from sliced kalamata olives and briny capers. Feel free to substitute seasonal romanesco with regular cauliflower to make this dish year round. Serve as a vegetarian-friendly main course or side dish!

Updated at: Wed, 11 Dec 2024 09:49:13 GMT