Pasta with spicy cauliflower
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, finely chopped (~2c) |
| 3 | tablespoons | Olive oil |
| ¼ | cup | Red wine |
| 2 | cups | Undrained canned Italian plum tomatoes (16 oz cn) |
| ½ | teaspoon | Crushed red pepper flakes |
| 1½ | teaspoon | Chopped fresh oregano |
| 1 | cup | Black olives, pitted |
| ½ | cup | Bread crumbs |
| 1 | small | Head cauliflower |
| 1 | pounds | Short, chunky pasta (shells, ziti or fusilli) |
| Chopped fresh parsley (opt) | ||
Directions
Bring a large covered pot of water to al rapid boil. While the water heats, saute the onions in a saucepan in 2 tablespoons of the oil until transluscent. Add the wine and the juice from the tomatoes.
Squeeze the tomatoes with your hand to crush them and add them. Stir in the red pepper flakes and oregano. Slice each olive in half langthwise and add it to the sauce. Simmer gently, covered.
In a small, heavy skillet, saute the bread crumbs in 1 tablespoon of olive oil, stirring constantly until crisp. Set aside.
Chop the cauliflower florets into bite-sized pieces. When the pot of water comes to a boil, ease in the cauliflower and cook for 5 minutes.
Remove the cauliflower from the water with a slotted spoon or sieve and add it to the simmering sauce. Stir well.
Cook the pasta in the same boiling water until al dente. Drain and divide it among warmed individual dishes. Top with the toasted bread crumbs and parsley, if desired, and serve immediately.
Each 8-oz serving has: 282 calories, 7.7 grams protein, 8⅖ grams fat, 43.7 grams carbohydrate, 410 milligrams sodium, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94