Rigatoni pasta with cauliflower and Putanesca sauce – detailed recipe. Nutrition value per serving: (total 4) Calories 580, total fats 24 g., Saturated fats g., Proteins one 6 g., carbohydrates 75 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr medium pasta rigatoni
- 1/3 Art. olive oil plus more to spray
- 1 head of cauliflower, sorted into inflorescences, finely chopped
- 4 finely chopped garlic cloves
- 1/2 tsp red pepper flakes
- 4 anchovy fillets (optional)
- 400 gr. canned cherry tomatoes, do not pour liquid
- 1 tbsp. l capers
- 1/4 Art. pitted olives, chopped
- 1 tbsp. chopped parsley
- Grated parmesan cheese
Recipes with similar ingredients: rigatoni paste, cauliflower, cherry tomatoes, olives, anchovies, capers, parsley
Recipe preparation:
- In a large saucepan, bring the salt water to a boil. Add pasta and cook as indicated on the label. Leave 1 tbsp. water from pasta, drain the rest.
- Heat olive oil in a large pot or cauldron for moderately high fire. Add cauliflower, season with salt and fry without stirring until it starts to fry at the edges, from 5 to 8 minutes Stir once or twice until roasting and softening, from 5 to 7 minutes. Move a piece of cauliflower to one side of the pan, add garlic, pepper flakes and anchovies and cook so that the garlic is slightly roasted, about 30 seconds. Shuffle with tomatoes and brine, add 1/4 tsp. salt. Bring to boil and cook until thick, 1 to 2 minutes. Add capers and black olives.
- Add pasta and 1/2 tbsp to the sauce. remaining water from under Macaroni cook, stirring, about 1 min., adding more water, if necessary, to reduce the density. Season with salt and mix with parsley. Drizzle each serving with olive oil and garnish with parmesan top. Recipe for rigatoni pasta with brussels sprouts cabbage and pumpkin.
