Easy And Delicious Cauliflower Pasta Alla Puttanesca Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring, until it starts browning around the edges, 5 to 8 minutes. Stir once or twice and cook until well browned and softened, 5 to 7 more minutes. Push some of the cauliflower to one side of the pot, add the garlic, red pepper flakes and anchovies and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes with their juices and season with 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes. Stir in the capers and olives.
• Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 minute, adding more cooking water as needed to loosen. Season with salt and stir in the parsley. Drizzle each serving with olive oil and top with parmesan.

Steps:

• Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
• While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
• When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Steps:

• Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later). Drain, and set aside.
• To the empty pasta pot, add the olive oil, garlic, red pepper flakes and anchovy paste. Heat on medium heat, stirring occasionally until garlic starts to sizzle and anchovy paste begins to melt into the oil. Add the olives and capers, stirring occasionally until heated through and fragrant.
• Add the tomatoes and stir, allowing them to heat through. Add the basil, oregano, Pecorino, and freshly cracked black pepper. Stir to combine and let simmer for about 2 to 3 minutes. Add the reserved pasta, toss to heat-through, and serve with additional grated cheese. Then enjoy an authentic Italian meal!

Steps:

• Cook pasta to al dente pasta according to package directions.
• Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
• Add all other ingredients EXCEPT parsley, seasoning to taste.
• Stir well, and let simmer 10-20 minutes on low.
• Add parsley in last three minutes of cooking.
• Toss sauce with pasta.
• Top with cheese to taste, and serve.

Steps:

• Place the tomatoes with their juices in a food processor and pulse several times until they are coarsely ground (or more if you prefer a smoother sauce).
• Place a large, 12-inch nonstick skillet over medium heat and add 2 tablespoons of the olive oil. Add the garlic, anchovies and red pepper flakes, and cook for two minutes, or until the garlic is fragrant but not browned. Stir in the tomatoes and simmer gently for 10 minutes, stirring occasionally.
• To the sauce, add the water and then the pasta. Increase the heat to medium-high and cover the skillet. Stir the pasta every now and then, and adjust the heat if necessary so as to maintain a vigorous simmer (but not boil). Cook until the pasta is al-dente (cooked through, but still firm), about 10-12 minutes, depending on the kind of pasta.
• When the pasta is done, stir in the remaining 2 tablespoons of the olive oil, the olives, capers and parsley. Season with salt and pepper to taste and serve on warm plates with plenty of freshly grated Parmesan cheese.