PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
PERCIATELLI WITH CAULIFLOWER IN SPICY TOMATO SAUCE
Perciatelli are long, like spaghetti, but hollow in the middle. The sauce in this recipe is spiced up with crushed red pepper flakes and capers. Using the optional anchovies will yield a stronger tasting sauce. This recipe comes from Martha Rose Shulman, "The Very Best of Recipes for Health."
Provided by threeovens
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
- 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.
- Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
- Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
- Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
- Stir in the parsley and Parmesan or sprinkle them on top to garnish.
Nutrition Facts : Calories 489, Fat 12.7, SaturatedFat 3.7, Cholesterol 12.5, Sodium 391.2, Carbohydrate 74.9, Fiber 6.5, Sugar 7.3, Protein 20
PASTA WITH SPICY TOMATO- OLIVE SAUCE
Tossed in a tomato-based sauce that garners its heat from crushed red-pepper flakes and chipotle chiles. from Prevention.com
Provided by BakinBaby
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy skillet over medium heat, warm the oil. Add the garlic, crushed red pepper, and chipotle chiles. Cook, stirring, for 30 seconds, or until fragrant. Stir in the olives and tomatoes (with their juice). Bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until lightly thickened. Season to taste with salt.
- 2.Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Add the basil, parsley, and lemon juice, and toss to mix well.
Nutrition Facts : Calories 320, Fat 10.5, SaturatedFat 1.5, Sodium 272.7, Carbohydrate 48.4, Fiber 3.9, Sugar 4.5, Protein 8.9
SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h10m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
- Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
- Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams
ITALIAN CHICKEN AND SPICY TOMATO SAUCE
A wonderful quick and easy meal. I came up with this because I always have a ton of canned tomatoes on hand and a bunch of chicken. I wanted something different and low calorie. Once I snuck a bunch of broccoli VERY chopped up in here. I had to cook it forever so the husband couldn't tell it was in the dish, but it work like a charm! He still loved it!! Enjoy! (Pasta is included in the nutritional information, so cut back on that if you are watching your weight.)
Provided by Bonnie Traynor
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut raw chicken into small cubed pieces.
- Place into skillet with Tbsp of olive oil.
- Cook until the chicken is almost done.
- Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
- Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
- Continue to cook for about 3-7 minutes more.
- Then add in the tomato paste.
- Cook about 5-7 minutes more to complete.
- Meanwhile, heat the pasta according to the package directions.
- After cooking the pasta, drain but do not rinse.
- Serve the sauce over the pasta and enjoy!
STUFFED MUSSELS IN SPICY TOMATO SAUCE
Stuffed mussels is a favorite throughout Italy. In Tuscany alone there are at least three traditional dishes to my knowledge. This is how they cook 'em up in Livorno. See the video for this recipe at the following link: http://www.youtube.com/watch?v=u0Hs-RczKLo
Provided by alfrescoacsi
Categories Mussels
Time 1h45m
Yield 24 stuffed mussels, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Beard and clean mussels.
- Open mussels over bowl to collect liquid. Set aside.
- Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
- Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
- Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
- Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
- Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
- Serve and garnish with a sprinkling of parsley.
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