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Orecchiette with Cauliflower

Orecchiette with Cauliflower
  • 1 lb. Orecchiette pasta
  • 1 can 28 oz. whole tomatoes
  • 3 oz grated parmesan cheese
  • 2/3 cauliflower (or one small cauliflower)
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • white wine
  • chopped parsley
  • salt, pepper
  • Break the cauliflower into bite sized pieces, including some stem.
  • Saute over a high flame in the olive oil, allowing the cauliflower to brown.
  • Add the garlic and saute, without allowing to brown.
  • When garlic has sauted, add 1/4 cup white wine and continue to saute over a high flame until the fluid has cooked down.
  • Add a generous amount of black pepper, then throw in the canned tomatoes and bring to boil before reducing heat and covering until the sauce reduces to a thick consistency.
  • Boil the orecchiette in salted water and save 1/2 cup water before draining.
  • Pour the sauce over the pasta and mix in the chopped parsley, sprinkle individual dishes with grated parmesan at the table. Serves 4.
Courtesy of Italian Harvest (supplier of our wonderful pastas)