Cauliflower Puttanesca Pasta with Canadian Asiago

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.