Orecchiette With Cauliflower, Cherry Tomatoes And Taggiasca Olives

1. 1

   Rinse well the cauliflower, remove the leaves, and grate half of it using the biggest holes side of your grater. Rinse the tomatoes and cut 1/4Lb of them in half. With a pairing knife slit the skin of the remaining 1/4Lb with a cross.

2. 2

   While bringing to boil a big covered pot of salty water, mince finely the shallot and saute' it in a large skillet with the EVOO until transparent (the skillet should be large enough to contain also the cooked past at the end).

3. 3

   Put the cauliflower into the skillet, add a pinch of salt, and cook it over medium heat for about 8 minutes. Add tomatoes and olives and cook for another 8-10 minutes or until the cauliflower is soft but still firm. If it dries too much, add a little boiling water to the skillet. Adjust with salt, season with pepper, and set covered while the pasta is finishing cooking.

4. 4

   While cauliflower is cooking, cook the pasta and strain it al dente. Put it into the skillet and saute' it for 1 minute adding a little EVOO. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.