Whether you’re carb-loading for a big run or just dealing with monthly cravings, a big plate of pasta is the perfetto ricetta – and this dish is facile, too. Toronto chef David Rocco shares his go-to recipe for Cauliflower Putannesca, using his jarred sauce and packaged pasta. But feel free to tweak and add your own touches, just like a chef would do.
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Cauliflower Puttanesca Recipe
1 650-ml jar tomato sauce made with olives, garlic, chile, and capers (Try David Rocco Puttanesca Sauce.)
650 ml water
1 head cauliflower (Cut into small florets.)
250g fusilli (Try David Rocco Fusilli Pasta.)
2 tbsp extra-virgin olive oil, for drizzling
1 cup freshly grated Parmigiano Reggiano
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- Over medium-high heat, add the jar of Puttanesca sauce to a large pot. Fill the same jar with water and add to the pot, stirring. Bring the sauce to a slight boil.
- Add the cauliflower florets. Cook for 15 minutes or until tender.
- Add the pasta. Cook for another 15 minutes until the pasta is
ready (soft yet dense center) and the water has reduced.
- Turn off the heat. Drizzle olive oil and stir in Parmigiano Reggiano, leaving some to garnish. Let pasta rest for 5 minutes, so all the flavours can come together.
- Serve and garnish with Parmigiano.
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