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Name: Cauliflower & Asiago Puttanesca
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Cuisine: not set
Ingredients: .25 cup Olive Oil; 1 Medium Spanish Onion Diced; 1 Cup Black Olives Sliced; 6 Anchovie Fillets; 2 Tbsp Capers; .25 tsp Chili Flakes; 28 oz Crushed Tomatoes; 1 Head Cauliflower Florets; 500 g Gemelli Pasta; .75 cup Asiago Freshly Grated; .25 cup Parmesan Freshly Grated; .25 cup White Wine

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INGREDIENTS

.25 cup Olive Oil
1 Medium Spanish Onion ; Diced
1 Cup Black Olives ; Sliced
6 Anchovie Fillets
2 Tbsp Capers
.25 tsp Chili Flakes
28 oz Crushed Tomatoes
1 Head Cauliflower ; Florets
500 g Gemelli Pasta
.75 cup Asiago ; Freshly Grated
.25 cup Parmesan ; Freshly Grated
.25 cup White Wine

Servings

INSTRUCTIONS

In a large skillet, heat1/4 cup of olive oil over medium high heat. When oil shimmers, add onions, olives, anchovies and capers. Sauté until the anchovies begin to dissolve and the onions soften. Add in chili flakes, cook for 1 minute than use the wine to deglaze the pan. Add tomatoes and cauliflower florets and cook on medium for 25-30 minutes, stirring occasionally. reduce heat to low and simmer

Meanwhile, bring a large pot of salted water to a boil. Add Gemmell and cook 5 minutes or until the pasta is 3/4 of the way cooked (soft on the outside but still chewy in the center) Drain Pasta, reserve 1.5 cups of the water.

In a bowl grate and mix the 2 cheeses together and set aside

Stir in Pasta and about 1 cup of the reserved water, turn up to medium high and continue to cook until the pasta is al dente (keep adding water if needed). once the water has reduced add in 3/4 of the cheese mixture and stir to combine. Remove from heat and drizzle with some olive oil, add remainder of cheese mixture and let sit, uncovered for 5 minutes before serving to allow all the flavors to come together

NOTES

Fresh pasta is always preferred, if using fresh pasta, only boil for 1 minute.

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Cauliflower & Asiago Puttanesca

.25 cup Olive Oil
1 Medium Spanish Onion Diced
1 Cup Black Olives Sliced
6 Anchovie Fillets
2 Tbsp Capers
.25 tsp Chili Flakes
28 oz Crushed Tomatoes
1 Head Cauliflower Florets
500 g Gemelli Pasta
.75 cup Asiago Freshly Grated
.25 cup Parmesan Freshly Grated
.25 cup White Wine

Meanwhile, bring a large pot of salted water to a boil.  Add Gemmell and cook 5 minutes or until the pasta is 3/4 of the way cooked (soft on the outside but still chewy in the center) Drain Pasta, reserve 1.5 cups of the water.

In a bowl grate and mix the 2 cheeses together and set aside

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Nutrition

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Serving Size: 1 Serving (363g)
Recipe Makes: 6 Servings

Calories: 376
Calories from Fat: 72 (19%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.5g
Cholesterol 63.8mg		20 %
Sodium 557.2mg		19 %
Potassium 863.2mg		23 %
Total Carbohydrate 63.8g		19 %
	Dietary Fiber 6g	24 %
	Sugars, other 57.8g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 376

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