Campanelle with Cauliflower, Sun-Dried Tomatoes, & Garlic

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IngredientsCampanelle with Cauliflower, Sun-Dried Tomatoes, & Garlic

  • 3/4 cup sun-dried tomatoes (not oil packed)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, sliced (about 1 1/2 cups)
  • 6 garlic cloves, thinly sliced
  • 8 fresh sage leaves, chopped
  • 1 small head cauliflower, cut into very small florets, tender leaves coarsely chopped (about 6 cups)
  • 3 tablespoons tomato paste
  • Kosher salt
  • Crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 pound campanelle pasta
  • 1 cup fresh Italian parsley leaves, chopped
  • 1/2 cup freshly grated Grana Padano

Directions

  1. Bring a large pot of salted water to a boil for pasta. Put the sun-dried tomatoes in a bowl and add hot water to cover. Soak until softened, about 20 minutes, then drain, reserving the soaking water, and chop. (If your tomatoes are dry, add more hot water halfway through soaking.) Measure the soaking liquid (you should have about 1 cup left over; if not, add pasta water to make 1 cup total).
  2. In a large skillet over medium heat, add the olive oil. Add the onion and cook until just wilted, about 5 minutes. Add the garlic and sage and cook until fragrant, about 1 minute. Add the cauliflower and increase the heat to medium-high. Toss and cook until just golden on the edges, about 5 minutes. Make a space in the pan, add the tomato paste, and, stirring in that spot, let toast and darken a shade or two, about 2 minutes. Stir into the cauliflower mixture. Season with salt and red pepper flakes.
  3. Add the white wine and simmer to reduce by half, about 1 or 2 minutes. Add the tomato soaking liquid and chopped sun-dried tomatoes. Cover and cook until the cauliflower is tender, about 5 minutes. Uncover and let the liquid reduce. Then continue cooking until the cauliflower is caramelized all over, about 4 minutes.
  4. Meanwhile, add the campanelle to the boiling water. When the cauliflower is ready and the pasta is al dente, add 1 cup pasta water and the parsley to the sauce and bring to a simmer. Remove the pasta with a spider or small strainer and add directly to the sauce, reserving the pasta water. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
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