P1000650

  • 8 oz dried pasta (semolina, kamut, spelt, quinoa or rice)
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • 3-4 garlic cloves, peeled and minced
  • 4-5 anchovy fillets
  • 1 – 15 oz can Muir Glen diced tomatoes with basil and garlic
  • 1½ tbsp. capers
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 6-7 black olives, pitted
  • 2½ cups cauliflower florets
  • 2 pinches sea salt
  • Black pepper
  • Grated parmigiano reggiano
  • Fresh parsley

Saute onion and garlic in olive oil 2-3 minutes.  Add anchovy fillets and break apart into small pieces as it cooks.  Add tomatoes, capers, oregano, thyme, olives, cauliflower florets, sea salt and black pepper.  Cover and cook 7-10 minutes or until cauliflower is soft.  Bring water to a boil and cook pasta according to directions on the box (between 6-10 minutes depending on the type of pasta you use). Drain cooked pasta and drop into the pot with the sauce.  Toss a few times and garnish with parmigiano reggiano and fresh parsley.  Makes four servings.

Yield: 4 Servings
Prep time: 10 minutes
Cook time: 15 minutes
Round Out the Meal: Mixed baby greens salad
Kid Friendly: Kids LOVE pasta!
Wine Pairing: Sauvignon Blanc