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Milk DINNER Cauliflower Puttanesca Pasta with Canadian Asiago

When cooked, the anchovies melt and add incredible flavour to the dish! This family-style meal is for everyone to enjoy - even those who say they don't like anchovies.

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PREP20 min
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Cooking50 min
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Ready in1 h 10 min
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Ingredients

Instructions

  1. Step
    In a large, deep skillet or saucepan, heat 1/4 cup (60ml) of the oil over medium-high heat.
  2. Step
    When the oil shimmers, add the onion, olives, anchovies and capers. Saute for a few minutes until the anchovies start to dissolve and the onions soften.
  3. Step
    Stir in the hot pepper flakes and tomatoes. Add the cauliflower and cook, stirring occasionally for 30 minutes or until the cauliflower is tender.
  4. Step
    Reduce heat to low.
  5. Step
    Meanwhile, bring a large pot of water to a boil. Salt water liberally and stir in the pasta.
  6. Step
    Cook pasta for about 4 minutes or until about two-thirds of the way cooked.
  7. Step
    Drain pasta, reserving about 2 cups (500ml) of the cooking water.
  8. Step
    Stir pasta into the cauliflower sauce along with the reserved pasta cooking water and continue to cook the pasta on medium-high heat until al dente and the water has reduced.
  9. Step
    Remove from heat; sprinkle with cheese and drizzle with some extra virgin olive oil.
  10. Step
    Give everything a stir and then let rest for about 5 minutes before serving so all the flavours can come together.

Notes

Nutritional info per serving:

1/6th Recipe

Calories 670
Protein 23 g
Carbohydrates 83 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 1650 mg
Fibre 7 g
Surgars 9 g

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