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Pasta e Cavolfiore

ITALY

Pasta and cauliflower

SUBMITTED BY

Antonietta

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Antoniette’s recipe truly transforms cauliflower in a way I didn’t expect!

Pasta e Cavolfiore, or Pasta with Cauliflower, is a traditional Italian dish that exemplifies the beauty of simple ingredients and hearty flavors. Originating from the southern regions of Italy, this dish beautifully combines pasta with tender cauliflower, often enhanced with garlic, olive oil, and a variety of spices. It’s a comforting, budget-friendly meal that showcases the resourcefulness of Italian cuisine, where seasonal vegetables take center stage.

What is Pasta e Cavolfiore?

Pasta e Cavolfiore is a rustic pasta dish that celebrates the humble cauliflower. The cauliflower is typically sautéed until tender and then tossed with pasta and a flavorful sauce, creating a harmonious blend of textures and tastes. It’s a versatile dish that can be easily adapted with different types of pasta or additional ingredients, making it a staple in many Italian households.

Key Ingredients

  1. Pasta: Short pasta shapes like penne, ziti, or fusilli are commonly used. They hold the sauce well and complement the cauliflower.

  2. Cauliflower: Fresh cauliflower is the star of the dish, providing a mild flavor and a satisfying texture. It is usually cut into florets.

  3. Garlic: Minced garlic is essential for adding depth and aroma to the dish. It is often sautéed in olive oil to create a fragrant base.

  4. Olive Oil: Extra virgin olive oil is used for cooking and adds richness to the dish.

  5. Red Pepper Flakes: A pinch of red pepper flakes can be added for heat, enhancing the overall flavor profile.

  6. Parmesan Cheese: Grated Parmesan is often sprinkled on top before serving, adding a nutty flavor that complements the dish.

  7. Herbs: Fresh parsley or basil can be used as a garnish, providing a fresh touch and vibrant color.

Preparation Method

Making Pasta e Cavolfiore is a straightforward process that yields comforting results:

  1. Cook the Pasta: Begin by boiling water in a large pot. Add a generous amount of salt, then cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.

  2. Sauté the Cauliflower: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Then, add the cauliflower florets and a splash of water. Cover and steam for a few minutes until the cauliflower is tender but still retains a bit of crunch.

  3. Combine Ingredients: Once the cauliflower is cooked, add the drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta.

  4. Season: Season with salt, pepper, and red pepper flakes to taste. Mix well to ensure the flavors are evenly distributed.

  5. Serve: Plate the pasta and sprinkle generously with grated Parmesan cheese and fresh herbs. Drizzle with a bit more olive oil if desired.

Cultural Significance

Pasta e Cavolfiore is more than just a dish; it reflects the Italian philosophy of cooking with seasonal, local ingredients. It embodies the idea that simple, fresh produce can be transformed into something delicious and satisfying. The dish is especially popular in southern Italy, where vegetables are often the stars of the meal, highlighting the region’s agricultural abundance.

Pasta e Cavolfiore is a delightful and wholesome dish that celebrates the simplicity and richness of Italian cuisine. Its combination of tender cauliflower and flavorful pasta creates a satisfying meal that can be enjoyed any day of the week. Whether served as a quick weeknight dinner or a comforting weekend dish, Pasta e Cavolfiore is sure to warm your heart and tantalize your taste buds. With its ease of preparation and delightful flavors, this dish is a true testament to the joy of cooking with fresh, seasonal ingredients. Enjoying Pasta e Cavolfiore is not just about the food; it’s about sharing a moment of comfort and connection with those you love.

Pasta e Cavolfiore

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Ingredients
  

  • 300 g shells pasta or another short pasta shape
  • 1½ cups water or just enough to cook the pasta
  • 1 medium cauliflower head roughly chopped into small/medium pieces
  • 1 clove garlic minced
  • 3 Tbsp olive oil
  • ¼ cup white wine or broth
  • 1 small carrot minced
  • 1 small onion minced
  • 1 celery rib minced
  • salt & pepper to taste
  • cheese of choice small cubes if scamorza/provolone; grated if pecorino/parmigiano
  • chili flakes for garnish, optional

Instructions
 

  • In a deep skillet or a pot (this is a one-pot meal) over medium heat, heat up the olive oil and saute the minced garlic, onion, carrot, and celery until fragrant.
  • Add the white wine (or broth) to deglaze the pan and let simmer to evaporate the alcohol.
  • To this, add in the cauliflower and let cook until soft but not mushy. Add any water if needed to keep vegetables from sticking to the pan (we want this to be soft, not crispy).
  • Salt and pepper the vegetables to taste.
  • Once the cauliflower has reached the right consistency, add in the pasta and enough water to cook the pasta.
  • When the pasta is al dente and creamy from the starchy pasta water and cauliflower, turn off the heat and mix in the scamorza/provolone if you’re using it until melted and incorporated.
  • Otherwise, plate-up and give a good dusting of either of your grated cheeses. If you like chili flakes, use as topping.
Course: Dinner, Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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