Summary

Ingredients

• 500 g cauliflower
• 250 g cherry tomato (s)
• 4 shallot (s)
• 250 g macaroni
• 60 g parmesan cheese
• 6 stalk / s basil
• 1 tablespoon capers
• 4 tablespoon olives
• 3 tablespoon lemon juice
• 6 tablespoon olive oil
• 1 tablespoon sugar
• 1 teaspoon chilli flakes
• some salt and pepper

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Instructions

1. Wash and halve the tomatoes. Wash and clean the cauliflower and cut into small florets.
2. Coarsely grate the parmesan. Peel the shallots and cut into strips. Wash the basil, spin dry and roughly chop the leaves. Drain the capers and drain well. Drain the olives and cut in half.
3. Mix the tomatoes and cauliflower in a bowl with 4 tablespoons of oil and sugar and season with salt and pepper. Spread the cauliflower, tomatoes and shallots on a baking sheet. Roast the vegetables under the preheated oven grill on the middle rack for 15 to 20 minutes.
4. Cook the pasta in salted water according to the instructions on the package, drain it and collect 50 ml of the pasta water.
5. In a bowl, mix the pasta and pasta water with the oven vegetables, basil, capers, olives, lemon juice, chilli flakes and half of the cheese and season with salt and pepper.
6. Arrange the pasta on plates, sprinkle with the remaining parmesan and drizzle with the remaining oil. Serve the dish hot immediately.