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Pasta Puttanesca
with chickpea and arugula salad

Name: Pasta Puttanesca
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 head Cauliflower, chopped ((use more if you want more veggies)); a few sprigs Parsley, chopped; 1 cup Olives, sliced ((Use less or omit if you're not an olives fan or sub artichoke hearts)); 1/2 lb Pasta ((like penne, fusilli)); 2 Tbsp Cooking oil; 1 can Diced tomatoes (28 oz / 794 g can), drained; 1/2 tsp Sugar; 3 Tbsp Capers; 1/4 cup Parmesan cheese, grated; 2/3 cup Garbanzo beans, rinsed & drained; 1/4 bulb Shallots, minced; 2 Tbsp Red wine vinegar; 2 tsp Dijon mustard; 3 Tbsp Olive oil; 6 oz Arugula ((or use your favorite salad greens))

Active: 35 min Total: 35 min

Original

'Puttanesca' means something worthless, and this Italian sauce came about when a chef was scrounging around his pantry for basic tomato sauce ingredients and all he could find were tomatoes, olives, and capers. Today, we use this traditional sauce over pasta and sauteed cauliflower. If you're just not that into olives and capers, omit them and try for artichoke hearts, frozen peas, or spinach. Served with a bright arugula salad, this will be a lovely, rustic meal.

Proteins

Beans, garbanzo

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Pasta Puttanesca:

Garlic - 3 cloves , minced
Cauliflower - 1 head , chopped ((use more if you want more veggies))
Parsley - a few sprigs , chopped
Olives - 1 cup , sliced ((Use less or omit if you're not an olives fan or sub artichoke hearts))
Pasta - 1/2 lb ((like penne, fusilli))
Cooking oil - 2 Tbsp
Diced tomatoes (28 oz / 794 g can) - 1 can , drained
Sugar - 1/2 tsp
Capers - 3 Tbsp
Parmesan cheese - 1/4 cup , grated

Chickpea and Arugula Salad:

Garbanzo beans - 2/3 cup , rinsed & drained
Shallots - 1/4 bulb , minced
Red wine vinegar - 2 Tbsp
Dijon mustard - 2 tsp
Olive oil - 3 Tbsp
Arugula - 6 oz ((or use your favorite salad greens))

Prep

Garlic / Cauliflower / Parsley / Olives - Prep as directed. (Can be done up to 4 days ahead)
{For salad} Chickpeas / Shallots - Prep as directed. (Can be done up to 3 days ahead)

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Make

Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook according to package instructions. Drain and set aside.
Whisk together shallots, vinegar, Dijon, and olive oil. Season to taste with salt and pepper, and set aside.
Heat a saute pan over medium-high heat. Add cooking oil and then cauliflower with a dash of salt. Saute for 4 to 6 minutes. Then add in garlic, tomatoes, sugar, and capers. Cook until cauliflower is tender, 2 to 4 more minutes.
Add cooked pasta and olives to pan. Toss to coat.
Toss vinaigrette with beans and arugula or other mixed greens. Serve with pasta. Top pasta with chopped parsley and parmesan cheese.

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