Another Neapolitan classic from my Cucina Povera series.
Pasta and cauliflower, is typically a "primo piatto" served in the fall. Simple and comforting. The pasta cooks directily with the cauliflower, which has been previously cooked until super soft, giving the whole dish a creamy texture. By cooking everything together in one pot, none of the nutrients from the cauliflower or the pasta get lost. Every bite is infused with a slight garlicy flavor and bit oh heat from the chili pepper.🧄🌶
Simply delicious!
Buon Appetito Amici!
INGREDIENTS FOR 4 PEOPLE
🥣1 medium to large head of cauliflower
🥣200 gr broken fettuccine, linguine, spaghetti, tubetti, pasta mista, whatever you prefer
🥣3 garlic cloves, sliced
🥣1/4 cup EVOO
🥣1/4 tsp of chili pepper flakes
🥣Fresh Italian flat-leaf parsley
🥣2-3 sprigs of fresh thyme
🥣2 tsp salt or to taste
🥣3 L or so of water
METHOD
Wash and cut the cauliflower into small pieces. Heat a heavy-bottomed pot, add EVOO and garlic. Cook for a few seconds and add chili pepper. Add cauliflower, thyme, a few parsley sprigs, and 2 L of water.
Cover and let cook until very soft. Once soft, mash some of the bigger chunks with a wooden spoon. Add more water, season, and bring to a simmer. Once simmering, add the pasta and cook until aldente. Taste for seasoning and adjust. Serve piping hot with a drizzle of EVOO, fresh parsley, and more chili if you like.🙌🌶🧄
Buon Appetito!
Watch the how-to video here
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