Italian Pasta with Cauliflower
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cauliflower
- 300 g pasta, (small round ones)
- 1 bunch parsley, fresh
- 2 cloves garlic
- salt and pepper
- Oil (olive oil)
- Ground peppers
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into small, ready-to-fork florets and wash. Bring the water to the boil in a large saucepan, add the garlic cloves, season with salt and cook the cauliflower until al dente. Then remove the cauliflower and set aside. Cook the pasta in the same cooking water until al dente.
- Heat the cauliflower, pasta and plenty of olive oil in a second saucepan. Do not add the parsley cut too small. Add salt, pepper and chili peppers (the best seasoning mix for Alio, Olio et Pepperocino, available in Italian shops). Stir everything carefully and, depending on your taste, add a dash of white wine to taste.
- The recipe comes from the Italian Gargano, from an old farmer`s wife.
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