Pasta and Cauliflower from Sant'Agata dei Goti

Pasta e Cavolfiore di Sant’agata dei Goti

Mixed pasta and cauliflower, enriched with salted black olives, for a first course creamy and tasty.

4 servings

Easy

Campania

EasyCampania

The Pasta and Cauliflower of Sant'Agata dei Goti is a first course Rustic and satisfying, perfect for a daily lunch seeking a simple yet flavorful dish. The texture comes from the combination of the mixed pasta, which releases starch during cooking, and the cauliflower, which becomes soft and enveloping without completely losing its structure. Salted black olives add an intense, savory note, while olive oil and garlic build the dish's aromatic foundation. The key technique is to finish cooking the pasta directly in the oven. shallow pan of the sauce, adjusting the moisture with the boiling water: this way, the sauce binds and adheres to the pasta. Freshly ground pepper completes the aromatic profile. The recipe is considered to be traditional from Campania.

Instructions

Voice reading

6 steps · natural Italian voice

Trim and clean the cauliflower

Trim and clean Trim the cauliflower, removing any unusable parts. Then, divide it into small, even pieces and rinse thoroughly under running water. Drain without soaking it, so it doesn't absorb excess water during cooking. The pieces should be similar in size to cook evenly and achieve a soft yet still distinctive texture.

Start the cauliflower

Pour the olive oil into a shallow pan and add the garlic. Add the cauliflower and cook until it becomes fragrant. over medium heatStirring occasionally to distribute the seasoning, continue cooking until the florets begin to soften and the garlic aroma becomes evident, without letting the bottom brown or the garlic burn.

Add the olives

Add the salted black olives when the cauliflower is halfway cooked. Stir gently so as not to completely crush the florets and allow their flavor to infuse into the pan. Continue cooking until the cauliflower is fork-tender and the seasoning is well-combined; add salt sparingly, considering the saltiness of the olives.

Boil the pasta

Bring to a boil plenty of salted water and boil the mixed pasta following the times indicated on the package, stopping the cooking when it is still well cooked. al denteBefore draining, remove a cup of the cooking water: this will be used to adjust the consistency of the sauce. Drain the pasta without letting it cool and keep it ready for serving. shallow pan.

Complete cooking

Transfer the drained pasta into the shallow pan with the cauliflower and olives. Mix over medium heat To finish cooking, the pasta will absorb the sauce's flavors. If the bottom tends to dry out, add a little of the boiling water at a time: the desired result is moist and well-bound, not soupy, with the pasta coated in a soft sauce.

Rule and serve

Taste the pasta and season with salt to taste Add only if necessary. Season with freshly ground black pepper and stir briefly to distribute evenly. Serve the pasta while it's still hot, with the cauliflower tender and the sauce creamy but not runny, so the delicate flavor of the vegetable and the savory note of the olives remain balanced.

Chef's Tips

Cook the pasta very long al dente and complete the cooking in shallow pan with the cauliflower, adding a little boiling water at a time to obtain a creamy consistency without diluting the seasoning.