Recipe: One-Pot Cauliflower Puttanesca—perfetto!!

Woman holds a head of cauliflower, ready for David Rocco's Cauliflower Putannesca recipe

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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  1. 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.
  2. Add the cauliflower florets. Cook for 15 minutes or until tender.
  3. Add the pasta. Cook for another 15 minutes until the pasta is
    ready (soft yet dense center) and the water has reduced.
  4. 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.
  5. Serve and garnish with Parmigiano.

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One-pot cauliflower puttanesca—perfetto!!