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Sicilian Cooking

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Pasta SAUTÉED with Cauliflower and Sun Dry Tomatoes

Pasta con Cavolfiore e Pomodori Secchi Saltata in Padella

By Marzia Greco

The following recipe was sent by my niece Marzia who lives in Vittoria, in the province of Ragusa. Cauliflowers are plentiful in Vittoria and are used as side dish or for condiment to pasta. This recipe is quick and easy to make, it requires few ingredients and it is well suitable for the fast running pace of our life. This recipe can be used as a side dish or as a pasta sauce. The pasta she recommends are eliche or fusilli but it can be made with other types of short cut pasta. 

  • Serving Size4
  • Legumes and Vegetable PastaPasta Sautéed with Cauliflower and Sun Dried Tomatoes

    Ingredients

    • 1 cauliflower
    • 6-8 black olives, pitted and chopped
    • 2 sliced garlic cloves
    • 2 tablespoons of chopped up sun dried tomatoes
    • 5 tablespoons of olive oil
    • salt and pepper
    • 1 lb. of  short cut pasta (eliche and fusilli are suggested). 
    • ½ cup of toasted breadcrumbs

    Instructions

    1

    THE CAULIFLOWER
    Set to boil a pot of water with a teaspoon of salt. Wash and cut the cauliflower dividing it into florets. Add to the boiling water, and cook until florets are tender and inside are still a little hard. Using a slatted spoon, remove the cauliflower from water. Reserve the water to cook the pasta if you will be using the cauliflowers as a condiment. In a 12” to 14” sauté pan, over a medium flame, heat the olive oil. Add the garlic and sauté until golden. Then add the cauliflower, the sun dried tomatoes and black olives. Sauté and gently turn until the cauliflower picks up the reddish color of the sun dried tomatoes. Add salt and pepper to taste. The cauliflower is ready to be served as a side dish.

    2

    TO MAKE PASTA
    Add to the prepared cauliflower ½ cup of the reserved water and break the florets into smaller pieces, using a fork; simmer at low eat until pasta is cooked. Add more salt to the reserved water and use it to cook the pasta. Cook pasta, reducing the manufacture’s recommended cooking time by 2 minutes. Reserve a cup of water, before draining it. Toss the pasta into the sauté pan with the sauce. Gently turn for about 2 minutes over a low heat. If it’s too dry, add some of the reserved water. Dish up immediately, garnished with breadcrumbs and on the side serve the remaining breadcrumbs and hot pepper.