This week’s Facebook #WouldYouRather post was neck and neck, as Pasta Puttanesca and Turkish Meatballs vied for the free recipe spot. It was a close call, but our vegetarian pasta dish claimed victory in the end.
No surprise here! This rustic meal is made hearty with sauteed cauliflower, and each bite consists of pasta, tomatoes, capers, and olives.
“It was so ridiculously good! Flavorful, but not heavy. Can’t wait to make again!” -Lauren
This Italian dish’s name, puttanesca, means “worthless.” It came about when a chef was scrounging around his pantry for ingredients to make a tomato sauce, and all he could find were tomatoes, capers, and olives.
But this dish is anything but worthless. We keep it light and healthy by adding veggies, but filling and hearty enough to keep you feeling full.
“Loved the cauliflower and olives! Great pasta.” -Katherine
This dish can be tailored to your liking, so if you are not an olive or caper fan, no worries! Try subbing with artichoke hearts, frozen peas, or spinach.
Save on time and prep your veggies beforehand. Here’s how:
How to Chop Cauliflower
Cauliflower is such a tasty vegetable to cook. See how easy it is to prep here.
How to Chop Cilantro or Parsley
Learn how to chop parsley using the 'pivot-and-fan' chopping technique with this short video.
This sauce pan with a pour and strain lids makes it easy to cook and strain pasta.
For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’.
For More Smarts:
Capers are berries that are typically pickled, have a savory flavor, and found in Mediterranean cooking. You can find them in the section with the pickles or where other Italian items are sold.
- Garlic – 3, minced
- Cauliflower – 1 head, chopped (use more if you want more veggies)
- Parsley – a few sprigs, chopped
- Olives – 1 cup, sliced (Use less or omit if you’re not an olives fan or sub artichoke hearts)
- Pasta – 1/2 lb. (like penne, fusilli)
- Cooking oil – 2 tbs.
- Diced tomatoes – 1 28 oz. can, drained
- Sugar – 1/2 tsp.
- Capers – 3 tbs.
- Parmesan cheese – 1/4 cup, grated
- Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook according to package instructions. Drain and set aside.
- Heat a saute pan over medium-high heat. Add cooking oil and then cauliflower with a dash of salt. Saute for 4 to 6 minutes. Then add in garlic, tomatoes, sugar, and capers. Cook until cauliflower is tender, 2 to 4 more minutes.
- Add cooked pasta and olives to pan. Toss to coat.
- Top pasta with chopped parsley and parmesan cheese.