Perciatelli With Cauliflower in Spicy Tomato Sauce Recipe

Name: Perciatelli With Cauliflower in Spicy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cauliflower, broken into florets (about 1 small head); kosher salt; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; ¼ teaspoon crushed red pepper flakes; 2 -4 anchovy fillets, rinsed and chopped (optional); 1 (14 ounce) can chopped tomatoes, pulsed a few times in a food processor (with juice); 1 pinch sugar; 2 tablespoons capers, rinsed and chopped; 34 lb perciatelli (bucatini); ¼ cup fresh parsley, chopped; 2 ounces parmesan cheese, grated (1/2 cup)

Servings: persons

1 lb cauliflower, broken into florets (about 1 small head)
kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
2 -4 anchovy fillets, rinsed and chopped (optional)
1 (14 ounce) can chopped tomatoes, pulsed a few times in a food processor (with juice)
1 pinch sugar
2 tablespoons capers, rinsed and chopped
34 lb perciatelli (bucatini)
¼ cup fresh parsley, chopped
2 ounces parmesan cheese, grated (1/2 cup)

1
Bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
2
Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
3
In a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
4
Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
5
Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
6
Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
7
Stir in the parsley and Parmesan or sprinkle them on top to garnish.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb cauliflower, broken into florets (about 1 small head), kosher salt, 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, and more.

Yes, Perciatelli With Cauliflower in Spicy Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Perciatelli With Cauliflower in Spicy Tomato Sauce

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