Pasta and Cauliflower Braised Mediterranean Style

La storia di questo piatto

Questo piatto è un frammento d'Italia scritto in vapore e radici — nasce dove il sole bacia il mare e il mare insegna alla terra a essere generosa, nelle cucine meridionali dove il cavolfiore è oro bianco dell'inverno e la pasta è lingua madre che non si dimentica mai.

Ingredienti

• 320 g Short pasta (penne or rigatoni)
• 600 g Fresh cauliflower
• 400 g Peeled tomatoes
• 150 g White onion
• 80 ml Extra virgin olive oil
• 2 cloves Garlic
• 15 g Salt
• 2 g Black pepper

Preparazione

1. Slice the onion thinly and cut the garlic into fine slivers. Pour the oil into a wide pan over medium heat: when you see the first shimmer and catch the aroma, add the onion and garlic. Sauté for 3-4 minutes, stirring often, until the onion becomes translucent and begins to turn golden at the edges — it must not burn, or it will become bitter.
2. Cut the cauliflower into florets about 3-4 cm in size. Add it to the pan and let it absorb the flavors over medium-high heat for 2 minutes, stirring well so the cauliflower gets coated with oil. You'll see it beginning to brown lightly — this is what we want, to give it a nice, robust color.
3. Pour the peeled tomatoes into the pan, add salt and pepper. Lower the heat to medium-low and let it simmer for 18-20 minutes, covering partially with the lid but leaving some space so it reduces slightly. The sauce should become thick, the cauliflower very tender, and the tomatoes fully integrated. Stir occasionally and taste to adjust the salt.
4. In a separate pot with abundant salted boiling water (as salty as the sea), add the pasta and cook al dente according to the box time, minus one minute. Drain the pasta, reserving a glass of cooking water, then tip everything into the pan with the cauliflower. Toss well over medium heat for 1-2 minutes, adding some cooking water if needed — the dish should remain creamy, not dry.