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Bucatini Pasta & Datterini Tomato Sauce Fill 1 Created with Sketch.

with Roasted Cauliflower

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Made with petite datterini tomatoes, the sauce for this bucatini highlights briny olives and capers, hot red pepper flakes, and savory Grana Padano cheese.

fresh
ingredients
Bucatini Pasta & Datterini Tomato Sauce with Roasted Cauliflower
Title
  • 6 oz Bucatini Pasta
  • 1 14-Ounce Can Datterini Tomatoes
  • 2 cloves Garlic
  • 1 head Cauliflower
  • 2 Tbsps Butter
  • 1 Tbsp Capers
  • 1 oz Kalamata Olives
  • ¾ oz Grana Padano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend (you will have extra spice blend). Toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Grate the cheese on the small side of a box grater.

Cook the pasta:
3 Cook the pasta:

While the cauliflower continues to roast, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the sauce:
5 Make the sauce:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes and chopped olives; season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 6 to 7 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted cauliflower, sauce, butter, half the grated cheese, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the remaining grated cheese. Enjoy!

Tips from Home Chefs

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend (you will have extra spice blend). Toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the cauliflower roasts, peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Grate the cheese on the small side of a box grater.

Prepare the remaining ingredients:
Cook the pasta:
3 Cook the pasta:

While the cauliflower continues to roast, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

5 Make the sauce:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes and chopped olives; season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 6 to 7 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

Make the sauce:
Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted cauliflower, sauce, butter, half the grated cheese, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the remaining grated cheese. Enjoy!