Pasta ‘cavolfiore e olive’ (cauliflower and olives)
- 1 cauliflower, cut into small florets
- 400g penne pasta
- 5 tablespoons (100ml) extra virgin olive oil, plus extra to serve
- 2 cloves garlic, crushed
- 3 small red chillies, finely chopped
- 16 kalamata olives, pitted and halved
- Parmigiano Reggiano to serve
- Sea salt
Cook the cauliflower in a large pot of boiling water over medium heat until very tender (approximately 20-25 minutes). Take the pot off the heat. Remove the cauliflower with a slotted spoon and transfer to a large bowl.
Place the pot with cauliflower infused water on high heat and bring to the boil (add more water, if required). Add a pinch of salt and penne pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta.
Heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli. Cook for 2 minutes or until aromatic. Stir in cauliflower and cook for 2 minutes, then season to taste. Remove from the heat. Add the pasta and olives and toss to combine.
Serve with grated Parmigiano Reggiano on top.
1 cauliflower, cut into small florets|400g penne pasta|5 tablespoons (100ml) extra virgin olive oil, plus extra to serve|2 cloves garlic, crushed|3 small red chillies, finely chopped|16 kalamata olives, pitted and halved|Parmigiano Reggiano to serve|Sea salt
Vanessa Bottaro
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
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