Pasta Puttanesca with Cauliflower
This classic store-cupboard dish is famously known as “Tart’s Pasta”. It was invented by busy Italian prostitutes who would quickly rustle up something from their pantry to feed their clients. The addition of the cauliflower transforms this deliciously gutsy sauce into a truly mouth-watering, yet totally virtuous meal.
- 4 tbsp Filippo Berio Olive Oil
- 1 medium cauliflower (about 600g), cored and broken into small florets
- 2 garlic cloves, peeled and finely chopped
- 2 x 400g cans Cirio Chopped Tomatoes
- 100g pitted black olives
- 1 tbsp capers, roughly chopped
- 2 anchovy fillets, drained and finely chopped (remove to make vegan)
- ½ tsp chilli flakes
- 400g fiorelli pasta
- 50g flat leaf parsley, roughly chopped
- Filippo Berio Extra Virgin Olive Oil for drizzling
- Heat the oil in a large frying pan over a medium heat. Add the cauliflower and season with salt and black pepper.
- Cook for 5 minutes, turning occasionally until the cauliflower is golden.
- Add the garlic and cook for a further 1 minute. Add the tomatoes, olives, capers, anchovies and chilli. Bring to a simmer and cook for 10 minutes.
- Meanwhile, cook the pasta according to packet instructions. If the sauce seems a bit dry, add a little of the pasta water.
- Drain the pasta and add the sauce, stirring in the flat leaf parsley.
- Season with salt and fresh black pepper and serve with a drizzle of extra virgin olive oil.
Cooks tipsRigatoni, fusilli or penne would also work well with this sauce.