Real Italian, Real Fast is a new Appetito series focused on everyday Italian home cooking, with simple, affordable recipes built for busy weeknights and real life.
This week, I’m making Pasta with Cauliflower, a classic pasta meal that is cheap, quick and receives minimal complaints (usually) - you know how kids can be! It’s five simple ingredients to make a weeknight meal that the whole family will love.
Pasta with Cauliflower
Servings
4
servingsPrep time
5
minutesCooking time
25
minutesIngredients
1/2 lb. 1/2 spaghetti
1/4 cup 1/4 olive oil
4 4 cloves garlic, minced
1 head 1 cauliflower
2 tbsp. 2 salt (plus 1 tsp.)
pecorino romano for topping
Directions
- Bring a medium pot of water to a boil.
- Rinse and break the head of cauliflower into florets.
- Once boiling, salt the water with two tbsp of salt, then add the cauliflower.
- Boil for four minutes or until softened, not quite fork-tender.
- Strain the cauliflower and set aside to cool.
- Once cooled, chop into small bite-sized pieces.
- Bring the same pot of water to a boil and add your spaghetti. Cook as directed on the box.
- In a large pan, add ¼ cup of olive oil over medium heat.
- Stir in the minced garlic for one minute. Add the chopped cauliflower and 1 tsp. salt and combine well.
- Ladle in about ½ cup of starchy pasta water.
- Toss the cauliflower well until completely coated combined with the liquid.
- Once the pasta is finished boiling, add it to the pan with the cauliflower (keep pasta water handy).
- Toss until well combined. If the pasta seems dry, add another ladle of pasta water.
- Serve with pecorino romano.
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