Pasta with Cauliflower - Neapolitan style
Neapolitan style pasta and cauliflower is a simple dish but rich in taste, a real warm and creamy comfort food that is quick to prepare.
Everything is cooked together in a single pot: therefore it is not necessary to boil the pasta separately but it is cooked together with the cauliflower. In this way, not only do all the flavors blend together, but the sauce and pasta come together. A perfect one pot meal!
Ingredients:
Extravirgin Olive Oil
Garlic
Cauliflower
Salt
Black pepper to taste
Broken spaghetti or small size pasta
Fresh tomato
Fresh Italian parsley
Freshly grated Parmigiano cheese
Water
White wine
Tools: pot (taller than larger)
Quantities according to the size of the cauliflower
Preparation:
First of all start by cleaning the cauliflower properly: remove the outer leaves and the central stem, divide it into florets.
Peel 2/3 garlic cloves, cover the bottom of the pot with Extra Virgin Olive Oil, put the garlic in the pot, medium fire and cook until light brown.
Add the tomato and the cauliflower florets, let it brown for a few minutes over medium heat, then add half a glass of white wine, when it has evaporated, add salt, then add a few ladles of water, one by one, to cover the vegetable and cook for 15-20 minutes or until the cauliflower is done.
At that point add some more water and the pasta, finish cooking.
When done, add, black grated pepper, chopped parsley and freshly grated Parmigiano to taste.
Wine:
I would pair with a Red Wine - Aglianico - you chose your preferred one.
Enjoy!
