Penne with Cauliflower and Capers
Ingredients
- 1⁄2 lb. penne pasta
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3⁄4 tsp. chili flakes, or to taste
- 1 head cauliflower, about 3⁄4 lb., cut into 1-inchpieces
- 2 Tbs. capers, drained and rinsed
- 1⁄2 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. chopped fresh flat-leaf parsley
- 3 Tbs. fresh lemon juice
- Salt and freshly ground pepper, to taste
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, reserving 1 cup of the cooking water.Meanwhile, in a large sauté pan over medium heat, melt the butter until it is just starting to brown. Add the olive oil, then the onion and garlic. Cook until the onion is beginning to caramelize, about 7 minutes. Add the chili flakes and cauliflower and cook, stirring occasionally, for 5 minutes. Add 3/4 cup of the reserved cooking water and cook until the cauliflower is tender, 5 to 7 minutes more, adding more cooking water if needed.
Add the pasta to the sauté pan and stir in the capers, cheese, parsley and lemon juice. Season with salt and pepper and serve immediately. Serves 4.
Williams-Sonoma Kitchen
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Rated 4 out of
5
by
DrJenny1234 from
Easy Weeknight Meal
This was an easy recipe for a weeknight with ingredients we typically have on hand. Good, not over the top great, but certainly satisfying for the ease of prep and actual cooking. My hubby thought it a little too lemony, but I didn't. We used extra grated cheese on top.
Date published: 2014-03-13