Saturday, August 30, 2008

Pasta with Cauliflower and Capers

I recently shared with you that I really
enjoy the recipes on the Williams - Sonoma
website. I find that the recipes call for
practical ingredients and turn out very good.
Here is one that I have made twice already
because I think it is very unique and delicious!
Pasta with Cauliflower and Capers
1/2 lb. penne pasta
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, minced
3/4 tsp. chili flakes, or to taste
1 head cauliflower, about 3/4 lb., cut into 1-inch pieces
2 Tbs. capers, drained and rinsed
1/2 cup grated Parmigiano-Reggiano cheese
3 Tbs. chopped fresh flat-leaf parsley
3 Tbs. fresh lemon juice
Salt and freshly ground pepper, to taste
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook according to the package
instructions until al dente (tender but firm to the bite).
Drain the pasta, reserving 1 cup of the cooking water.
Meanwhile, in a large sauté pan over medium heat,
melt the butter until it is just starting to brown.
Add the olive oil, then the onion and garlic.
Cook until the onion is beginning to caramelize,
about 7 minutes. Add the chili flakes and cauliflower
and cook, stirring occasionally, for 5 minutes.
Add 3/4 cup of the reserved cooking water and
cook until the cauliflower is tender, 5 to 7 minutes more,
adding more cooking water if needed.
Add the pasta to the sauté pan and stir in the
capers, cheese, parsley and lemon juice.
Season with salt and pepper and serve immediately

This wonderful dish is being entered in Ruth's Presto Pasta Nights
event which is being hosted by Abby at Eat the Right Stuff.


Ruth Daniels said...

Great dish, thanks so much for sharing with Presto Pasta Nights. This one will be perfect without the actual pasta for my South Beach Diet journey

abby said...

what a lovely combination of flavours! thanks for bringing this to the ppn party!