Rigatoni pasta with cauliflower and Putanesca sauce

Ingredients:

• 350 g of medium rigatoni pasta
• 1/3 cup olive oil, plus more for drizzling
• 1 head of cauliflower, separated into florets, finely chopped
• 4 finely chopped garlic cloves
• 1/2 tsp red pepper flakes
• 4 anchovy fillets (optional)
• 400g canned cherry tomatoes, keep the liquid in
• 1 tbsp capers
• 1/4 cup pitted olives, chopped
• 1 cup chopped parsley
• Grated Parmesan cheese

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1 cup of the pasta cooking water and drain the rest.
2. Heat olive oil in a large saucepan or cauldron over medium-high heat.
   
   Add the cauliflower, season with salt, and cook without stirring until browned around the edges, 5 to 8 minutes. Stir once or twice until fully browned and softened, 5 to 7 minutes. Move some of the cauliflower to one side of the pan, add the garlic, pepper flakes, and anchovies, and cook until the garlic is lightly toasted, about 30 seconds.
   
   Stir in the tomatoes and brine, adding 1/4 teaspoon of salt. Bring to a boil and simmer until thickened, 1 to 2 minutes. Add the capers and olives.
3. Add the pasta and 1/2 cup of the reserved pasta cooking water to the sauce; cook, stirring, for about 1 minute, adding more cooking water if needed to thin it out. Season with salt and toss with the parsley. Drizzle each serving with olive oil and garnish with Parmesan cheese.
   
   Recipe Rigatoni pasta with Brussels sprouts and pumpkin.