Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
This pasta was a delicious vegetarian dinner for us Sunday night. I had actually never had a “puttanesca” pasta before, but for me the olives were the best part of this dish.
I am actually a fairly recent convert to olives. Kalamatas are the gateway drug. Then you try the big green ones that come on olive plates with the kalamatas… and they turn out to also be delicious. Now I eat basically all of them, but kalamatas are my favorite.
This recipe is adapted slightly from the January issue of Real Simple.
Like most pastas, this will come together fairly easily. The sauce is mostly the tomato juices from the can, but reduced.
Start the pasta cooking according to the package directions, and then sautee the cauliflower chunks in a separate skillet. Add the garlic after a few minutes, and when both are slightly golden, pour in the can of tomatoes and the chopped olives. Bring the juices to a simmer, and while it’s simmering, use your spatula to separate any large chunks of tomatoes or cauliflower still remaining.
When the pasta is cooked (if you have room), add it to the skillet and toss lightly so the noodles are coated. If it’s going to be a tight squeeze, just serve the sauce over noodles.
Season with crushed red pepper, parsley and Parmesan – I would recommend not skipping any of these things. They played really well with the salty olives.