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PAS: Ziti with Cauliflower




Source of Recipe


Cooking Up an Italian Life by Sharon Sanders

* Exported from MasterCook *

Ziti with Cauliflower, Ripe Olives, and Toasted Bread Crumbs

Recipe By : Sharon Sanders
Serving Size : 4 Preparation Time :0:00
Categories : Italian, Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil -- divided
1 medium head cauliflower -- cored, cut into
-- small florets
2 tablespoons water
2 garlic cloves -- minced
2 tablespoons plain dry bread crumbs
1/4 teaspoon salt
plus
1 tablespoon salt
1 pound dried ziti
2 tablespoons Pecorino Romano cheese (1/2 oz) -- grated
1/3 cup dry-cured ripe olives -- pitted and cut
-- into wedges

Set a covered large pot of water over high heat.

In a large saute pan, heat 3 tablespoons oil over medium-high heat. Add the cauliflower. Cover and cook, stirring occasionally, for 3 minutes. Turn the florets. Reduce the heat to medium. Add the water. Cover and cook, turning occasionally, for 3 minutes. Turn the florets. Reduce the heat to medium. Add the water. Cover and cook, turning occasionally, about 5 minutes, or until well-browned. Add the garlic, bread crumbs, and 1/4 teaspoon salt. Toss to combine and cook about 2 minutes, or until the crumbs are golden. Remove from the heat. Transfer the florets to a plate, leaving loose crumbs and garlic in the pan.

When the water boils, add 1 tablespoon salt and the ziti. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, about 10 minutes, or until al dente. Reserve 1/4 cup of the cooking water. Drain the ziti and transfer to the saute pan. Add the Romano, 1 tablespoon oil, and 1 to 2 tablespoons of the cooking water. Toss. Add 1 or 2 tablespoons more of the cooking water, if needed. Add the reserved cauliflower and the olives. Toss to coat. Season with pepper at the table.


Cuisine:
"Italian"

Source:
"Cooking Up an Italian Life"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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