Cauliflower's one pot pasta

Hi folks!

Time ago I’ve talked about one of my fav pasta the “pasta all’assassina”, I add the link just in case you missed it:

Recently I started thinking if there are other italian recipes of one pot pasta in Italy that I still don’t know and… YES there are different type of one pot pasta like the pasta with cauliflower.

So cooking a one pot pasta isn’t impossible, but you have good results only if you respect all the time of cooking of all the ingredients, like you can add all together initially if you have something to cook like in this case.

This pasta was created by farmers, poor people who don’t have enough money and they had to be very creative cooking delicious meal with few ingredients.

It’s difficult for us thinking the in winter people could eat only few things, for exemple in my zone during this period you could eat only what the nature gave to you: apples, beans, chestnuts, a lot of cabbages, potatoes, semolina and if you was lucky preserved fruits.

In the zone of Napoli the had a lot of cauliflowers, it’s a great ingredient that you can cook in so different way: fried, baked, soup, minestrone, with pasta practically is like when Bubba talked about in how many way you can cook shrimps.

How I said this recipe have poor origins and this for me are the best recipes, everyone in the zone of Napoli have their own family recipe someone add tomatoes, other pancetta or other only cauliflowers and cheese.

I think it was born as a one-pot recipe to make the work of those who were in the kitchen easier, so the only things you dirty were the cutting board and the pan.

Ingredients:

180g short pasta (shells, tubettoni) mine penne.

800g white cauliflower

2 cloves garlic

3–4 tablespoons extra virgin olive oil

1 tablespoon dried marjoram

thyme

water

salt

a pinch of pepper (optional)

How to cook the pasta:

First, clean the cauliflower, removing only the florets.

Then sauté the peeled and lightly crushed garlic in oil. You can also add the chopped celery, carrot, and onion.

Finally, add the cauliflower to the pot with salt and pepper.

Toss, stir for 1 minute, add 2 cups of water, and let the cauliflower simmer over low heat with the lid on for about 20 minutes. Stir occasionally and mash with a fork.

The result should be a crumbly, moist, almost creamy cauliflower; this is why you mash the cauliflower to obtain a creamy consistency. Add more salt; remember to taste; it should be salty, but not like the sea.

At this point, add the pasta directly to the pot with the cauliflower.

Add about 1 cup of boiling water and cook over low heat, uncovered, until the pasta is al dente, creamy, and perfectly combined with the sauce. Always follow the cooking time instructions on the package; in this case, I left the pasta cooked for 15 minutes, adding more water as needed.

Complete the dish by stirring in the pan with 1 tablespoon of oil, thyme, marjoram, salt, grated Parmesan, and a pinch of pepper. Serve hot.

(This pic isn’t completely mine I asked to AI to change mine and the result was impressive)

This is the original pic.

Hope u enjoyed it, and that you will give it a try, if u like it don’t forget to click on the ❤️ and feel free to share with everyone

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Laura