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Pasta with Cauliflower and Olives
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Satisfying pasta with roasted cauliflower, garlic, and savory black olives.
Ingredients:
  • 1 head cauliflower, cut into bite-sized pieces
  • 1 pound penne pasta
  • 0.5 cup olive oil
  • 2 cloves garlic, chopped, or to taste
  • 1.5 cups chopped black olives
  • 1 tablespoon shredded basil leaves
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon grated Parmesan cheese, or to taste
  • 1 pinch red pepper flakes, or to taste
Instructions:
  • Set up a steamer insert in a saucepan, fill with water just below the steamer, and bring to a boil. Steam cauliflower with lid on until tender yet firm, for 4 to 6 minutes.
  • In a large pot, bring salted water to a gentle boil. Cook penne until al dente, stirring occasionally, for approximately 11 minutes.
  • As the pasta cooks, warm olive oil in a large pot over medium heat. Briefly saute garlic for 1 to 2 minutes without browning. Stir in chopped olives and heat through for 3 to 4 minutes. Finally, add basil and black pepper to intensify the flavors.
  • Combine tender steamed cauliflower with the flavorful olive mixture, ensuring all ingredients are well incorporated. Gently press down and mash the cauliflower using a potato masher, maintaining a variety of textures with some florets intact. Serve generously over drained pasta, and finish with a sprinkle of freshly grated Parmesan cheese and a pinch of fiery red pepper flakes for a perfect finishing touch.

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