1 cauliflower, cut into tiny florets
4 Tblsp unsalted butter (I'm going to try a really good extra-virgin olive oil next time or a mixture of the two)
1/2 c finely chopped fresh Italian parsley (or several Tblsp dried)
2 tsp coarse prepared mustard (or more to taste)
1/4 tsp red pepper flakes
1/8 - 1/4 tsp cayenne pepper
1 lb Bow Tie pasta
1/2 c freshly grated Parmesan, pecorino Romano, or a mixture of the two
1/2 - 1 c pitted Kalamata olives (optional)
1/2 c fresh bread crumbs, toasted till golden (optional)
salt and freshly ground black pepper to taste
Bring a large pot of water to a rolling boil. Salt generously. Add cauliflower and cook for 3 minutes. Scoop cauliflower into a large pasta bowl. Add butter, parsley, mustard, pepper flakes and cayenne. Tent to keep warm or place in a low oven.
Add pasta to the boiling water; cook till al dente. Drain in a mesh colander; I don't shake it a lot till the pasta is absolutely dry, I prefer it with a bit of the water clinging to the noodle. Add olives if you desire, grind a generous amount of black pepper over all. Toss with cheese and the crumbs (if desired). Taste for salt.
Serve immediately with a green salad.
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