Cavatappi Alla Siciliana Food

CREAMY CAVATAPPI PASTA

Steps:

• Mince the garlic. Chop the cauliflower.
• Heat the butter in a large pot over medium heat. Add the cauliflower and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, garlic powder, oregano, and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is just about al dente, add spinach to pasta water in last 45 seconds (it only needs this long to cook). Then drain the pasta and spinach and return to the pot.
• When the cauliflower is cooked (in Step 3), carefully transfer the hot cauliflower and broth mixture to a blender. Blend on high until a smooth sauce forms. Add 1/2 cup Parmesan cheese and an additional 1/2 teaspoon kosher salt, and blend again.
• Once the pasta is done, pour in the cauliflower sauce. Add the chopped sundried tomatoes, the additional 1/4 cup Parmesan cheese, and red pepper flakes (if using). Taste and if desired add salt or fresh ground pepper. Top with parsley and serve. Store leftovers refrigerated (see reheating instructions above.

CAVATAPPI ALLA SICILIANA

Steps:

• 1. Bring a large pot of water to a rolling boil and salt generously. 2. Meanwhile, put the olive oil in a large frying pan and sautée eggplant till golden. Remove to a bowl. Add onion and garlic. Over medium heat, cook for about 7 minutes, or until the onion is softened not browned. Stir in the tomatoes, season with s & p and raise the heat to medium-high. Bring to a boil, reduce the heat to medium or medium-low and simmer, uncovered, for 15 min, or until the tomatoes have thickened into a sauce. 3. Sprinkle with the mint, balsamic vinegar, capers and olives and simmer for 5 minutes more. Add the sauteed eggplant. 3. Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water, drain the pasta in a colander. 4. Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of cooking water if necessary to loosen the sauce. Serve with the cheese sprinkled on top. *Peeling and grating tomatoes works beautifully and produces a lovely fine pulp that requires no additional milling. Here's how to do it: Cut the tomatoes in half lengthwise and scoop out the seeds with your fingers. Place a box grater over a bowl. Hold the cut side of a tomato flat against the large holes of the grater and grate the tomato, pressing it gently, until only the skin is left in your palm. Continue until you have grated all the tomato halves.

CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)

Steps:

• Cook cavatappi according to package directions; drain.
• Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
• Add white wine and cook till nearly evaporated.
• Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
• Taste, and add salt and pepper as desired.
• Mix into cooked cavatappi.
• Toss with cheese.
• Add cooked pancetta (optional).