Pasta with Cauliflower and Black Olives
A simple and vegan dish of peasant tradition, tasty and quick, costing just a few cents to satisfy the family while providing the right nutrients for a healthy and fulfilling life.
You can make it with any type of cauliflower or broccoli, tomato, garlic, parsley, and chili pepper if you like.
If you want to enrich it more, you can add provola to the cream.
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- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Other
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 283.38 (Kcal)
- Carbohydrates 36.35 (g) of which sugars 2.82 (g)
- Proteins 7.97 (g)
- Fat 13.42 (g) of which saturated 2.24 (g)of which unsaturated 2.67 (g)
- Fibers 5.39 (g)
- Sodium 600.56 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 4 cups cauliflower (net weight)
- 2 cloves garlic
- 1 chili pepper (optional)
- 3 tbsp extra virgin olive oil
- 1 1/4 cups tomato sauce
- 2 leaves bay
- 3/4 cup black olives (pitted)
- to taste parsley
- to taste basil
- to taste salt
- 10.5 oz pasta (farfalle)
A look at health
Tools
What we need
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Colander
- 1 Pan
Steps
Let’s go to the kitchen
Wash and trim the cauliflower
Put a pot with salted water and bay leaves on the heat.
Bring to the boil, and cook the cauliflower for 10 minutes.
In the meantime, in a wok put the chopped garlic, chili pepper, and parsley, and let them brown for a few minutes, but without browning.
Drain half of the cauliflower but do not throw away the cooking water.
Add half of the cauliflower to the sauté and continue cooking by mashing the florets with a fork.
Leave the cauliflower coarse, then add the tomato sauce and let cook another 10 minutes, season with salt only at the end.
In the pot with the rest of the cauliflower throw in the pasta and let it cook the necessary time indicated on the package.
At the end of cooking, drain it and add it to the sauce by adding the black olives.
Cream over high heat and serve hot with basil and more parsley.
Storage
Pasta with cauliflower and black olives
Only the sauce should be stored in the fridge for a maximum of 3 days, and in the freezer for up to 3 months.
FAQ (Questions and Answers)
Can I make this recipe with other types of cauliflower?
Yes, with all types of cauliflower and broccoli.
How can I enrich the dish?
By adding mozzarella or grated cheese during the creaming.
