The NEAPOLITAN PASTA AND CAULIFLOWER is a dish from the Neapolitan tradition, simple and wholesome, characterized by a creamy texture and rich flavor. Like many Neapolitan recipes, it was born from the need to use simple, seasonal ingredients and transform them into a tasty and nourishing dish.
This dish belongs to the category of “creamy soups”, meaning those soups that are cooked until they become creamy thanks to the starch released by the pasta and vegetables.
It is prepared by sautéing garlic (or onion) in extra virgin olive oil, then adding cauliflower cut into pieces. The cauliflower is cooked slowly with a little water until soft, forming a sort of natural cream that wraps the pasta.
Short pasta such as tubetti, mixed pasta or broken mafaldine is often used; it is cooked directly in the pan with the cauliflower to better absorb the flavors.
The result is a comforting dish, halfway between a thick soup and a dry pasta.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz mixed pasta
- 28 oz cauliflower florets
- 1 clove garlic
- 2 oz Parmesan rinds (optional)
- to taste salt
- to taste extra virgin olive oil
- 1/2 cup Parmesan
- 1 bunch parsley
For Neapolitan pasta and cauliflower you will need
- 1 Large pan
- 1 Cutting board
- 1 Wooden spoon
Preparation Neapolitan pasta and cauliflower
Clean and wash the cauliflower. Then separate the florets and set them aside. In a large pan, sauté the garlic in oil without burning it. Remove the garlic, add the cauliflower and sauté for 5 minutes.
Cover with water, add salt and cook for 40 minutes until the cauliflower softens, adding more water if needed. Mash it with a fork until you obtain a cream.
Add the pasta, the Parmesan rinds, a little hot water at a time as you would for a risotto, and cook until done, stirring often.
When the pasta is cooked and the liquid has reduced to form a creamy sauce, turn off the heat, add the Parmesan, the chopped parsley, adjust the salt if necessary and mix.
Cover with the lid and let the Neapolitan pasta and cauliflower rest for 5 minutes.
Plate and enjoy this wonderful first course hot and creamy.
Tips and variations
For a richer version, you can add sautéed pancetta or guanciale.
If you like, when browning the cauliflower you can add a little tomato paste to give an extra touch of color and flavor.
If you like, when browning the cauliflower you can add a little tomato paste to give an extra touch of color and flavor.
For a richer and more appetizing version, once the pasta is cooked you can enrich it with provola. Grease a baking dish with oil and breadcrumbs, pour in the pasta, sprinkle the surface with extra Parmesan, breadcrumbs and a drizzle of oil. Bake at 392°F for 15 minutes until a crispy crust forms on top.
