Easy Orecchiette Cauliflower Recipe
We wanted to share a delicious recipe for the Orecchiette pasta in your box. Orecchiette translates to “little ears” based off their round shapes…perfect for scooping up delicious sauce. Each one has been made by hand by the “Orecchiette Ladies” in Puglia, Italy. This recipe puts a fun and tasty twist on cauliflower, and can be made in under 30 mins. Perfect for an easy weeknight dinner.
INGREDIENTS (serves 4)
- 1 lb Orecchiette pasta
- 28 oz. San Marzano whole tomatoes
- 3 oz grated parmesan cheese
- 1 cauliflower
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- white wine
- chopped parsley
- salt & pepper
HOW TO PREPARE
Step 1: Break the cauliflower into bite-sized pieces, including some of the stem. Saute over a high flame in the olive oil, allowing the cauliflower to brown.
Step 2: Add the garlic to the cauliflower and saute, without allowing to brown. When garlic has sauteed, add 1/4 cup white wine and continue to saute over a high flame until the fluid has cooked down.
Step 3: Add a generous amount of black pepper. Then gently crush the San Marzano tomatoes using your hand or a spoon as you add them to the pan, and bring to boil. Reduce heat and simmer until sauce reduces to a thick consistency.
Step 4: Boil the orecchiette in salted water and save 1/2 cup of the pasta water before draining.
Step 5: Add the reserved pasta water to the sauce and reduce to preferred thickness.
Step 6: Pour the sauce over the drained pasta and mix in the chopped parsley. Sprinkle individual dishes with grated parmesan at the table.
We hope you enjoy this quick and easy way to enjoy your Orecchiette pasta! Tag us @hellotrove with photos of your meal!
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