Dinner, 24 October 2006

Penne with Cauliflower and Onions, Apulian Style

Clockwise from top left: cauliflower, EVOO, Italian parsley, onions, crushed red pepper flakes, black pepper

The key to this dish is slow-cooked onions in olive oil.

From start to finish, this took about thirty minutes. You want to heat the oil gently and cook the onions, stirring constantly to prevent them from burning.

Meanwhile, bring 2 quarts of salted water to a boil. Cook cauliflower florets until tender, about 5 minutes, then transfer to a bowl. Do not drain cauliflower cooking water.

Bring cooking water to a boil, cook pasta until al dente, about 7 to 8 minutes. Add cauliflower back to pot and heat through, about 30 seconds to 1 minute. Reserve 1 cup cooking water. Drain pasta and cauliflower.

Reheat onion mixture, add pasta, cauliflower and reserved cooking water. Season with 2 T. chopped Italian parsley, a nice pinch of red pepper flakes and copious amounts of black pepper, and serve immediately. Grated P-R cheese is nice with this.


Had this with some chicken and a glass of pinot noir.

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