Olive & Cauliflower Pasta
Marty Martindale

1 Head cauliflower      
2-3 T. Olive oil
4 Cloves garlic
Dried pasta
12 black olives, sliced in half
Red pepper flakes, optional and to taste
½ cup chopped cilantro
Shaved Parmesan cheese

Separate cauliflower into flowerets, uniform size. Blanche in boiling, salted water until crispy- tender. Remove from water. Save water.

In cauliflower water, cook favorite shape of pasta until tender.

In large skillet add 2-3 T. olive oil and sauté garlic.

Add cauliflower and olives, sauté for three or four minutes.

Add cooked pasta to skillet.

Add pepper flakes and cilantro, sauté another minute.

Add small amounts of pasta water to mixture to make glossy and moist, not soupy. Simmer one minute, stirring well.

Divide into serving plates, sprinkle with shaved cheese.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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