Neapolitan pasta and cauliflower is a tasty vegetarian first course, easy to make and rich in flavor with a few simple ingredients.
Like many dishes of Neapolitan cuisine, the pasta is cooked “risottato,” meaning in the same pot as the sauce, resulting in a creamy, very tasty, and satisfying dish.
The cauliflower is rich in vitamin C, fiber, and antioxidants, thus strengthening the immune system and being diuretic and purifying.
Read how to make Neapolitan pasta and cauliflower with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cauliflower
- 6.3 oz ditali rigati
- 1 clove garlic
- thyme
- extra virgin olive oil
- salt
- pepper
Preparation of Neapolitan Pasta and Cauliflower
Clean the cauliflower by cutting it into florets and removing the hard parts. Wash the florets thoroughly under running water and let them drain. Peel the garlic clove.
In a saucepan, heat some extra virgin olive oil and brown the garlic clove, then remove it and add the cauliflower florets and a sprinkle of thyme.
Let them flavor for a couple of minutes, stirring continuously, then add two glasses of hot water, lower the heat, and let cook for twenty minutes, stirring often and mashing the florets into a purée.Adjust the salt, add the pasta, and another glass of hot water and cook it, stirring frequently and adding more hot water if necessary.
When the pasta is cooked, serve it on plates and complete your Neapolitan pasta and cauliflower with some more thyme and a sprinkle of pepper, if desired.
Notes
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