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Pasta Puttanesca with Roasted Cauliflower

Pasta Puttanesca aka pasta in the style of the ladies of the night aka slut’s spaghetti is on the menu today.

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Pasta Puttanesca with Roasted Cauliflower

If you are unfamiliar with this dish, you may be scratching your head at all this whore talk so early on a Tuesday morning, but let me explain.  Pasta Puttanesca is a classic Italian dish where pasta (spaghetti pictured above) is dressed in a sauce made of tomatoes, garlic, olives, capers and red chile flakes.  Rumor has it that the ladies of the night would simmer this sauce, and let the aroma waft out of their open windows with the intent of luring men into their establishment for the evening.  Others say that this sauce was popular amongst these ladies, because all the ingredients can be stored in the pantry.  No need to go to the market to get fresh ingredients between clients!

Whores aside, let’s talk about this version of Pasta Puttanesca.  There are many aspects of the traditional dish that are very enticing.  Pasta Puttanesca is easy (no pun intended), quick-to-prepare, and can be made with a handful of pantry staples.  Here, I’ve added freshness and substance by way of Roasted Cauliflower, freshly chopped parsley and lemon wedges to finish.  Cauliflower gets wonderfully nutty when roasted, and this flavor pairs nicely with the olives, capers and tomatoes.  Parsley and lemon add fresh hits of green and acid for balance.  Each bite is incredibly satisfying.  Continue reading for the recipe.

Pasta Puttanesca Ingredients

I used to be on the fence about anchovies.  But now, I’m a big fan.  The anchovy component in this recipe does not make the finished pasta fishy.  Instead, it adds a salty back note that gives this dish wonderful depth of flavor.  Seriously give it a try.

Anchovy paste is now a staple in my fridge.  I find that I don’t use anchovies enough to buy whole ones in a tin.  I’ll use one or two for a recipe, and then the rest just go bad several days later.  Anchovy paste is a nice solution to that problem, because it lasts in the fridge for a very long time.  If you’d like to cook with whole anchovies here, I’d recommend using six to eight.  The general anchovy paste conversion that I use is 1/4 teaspoon anchovy paste = 1 anchovy.

Cauliflower

Pre-Roasted Cauliflower

It’s no coincidence that I’m posting this pasta recipe just 11 days before Valentine’s Day.  Brazen, bold and incredibly aromatic, Pasta Puttanesca is a libido boost on a plate. Garlic, chile, olive oil, parsley, anchovies and capers are all considered to be aphrodisiacs.  You might want to keep the whore/slut/lady of the night backstory to yourself though.  Implications could be disastrous 😉

Pasta Puttanesca with Roasted-Cauliflower

Pasta Puttanesca with Roasted Cauliflower

Pasta Puttanesca with Roasted Cauliflower

by Brandon Matzek
5 from 5 votes
Print Recipe Pin Recipe
Servings 4 servings

Ingredients
  

For the cauliflower:

  • 1 head (2 pounds) cauliflower
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves of garlic, skin on

For the spaghetti:

  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, peeled and chopped
  • 2 teaspoons anchovy paste
  • 1/2 teaspoon dried red chile flakes, plus more to taste
  • Kosher salt
  • 3/4 pound spaghetti
  • 1 can (28 ounces) whole tomatoes, tomatoes crushed by hand, juices reserved
  • 1/2 cup pitted kalamata olives, chopped
  • 2 tablespoons drained capers
  • Freshly chopped parsley, for serving
  • Freshly ground black pepper, for serving
  • Lemon wedges, for serving

Instructions
 

  • Preheat an oven to 400°F and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Start the sauce below after the water has come to a boil.
  • Quarter and core the cauliflower. Discard the core. Cut cauliflower into 1/4-inch to ½-inch thick slices, and place on the prepared baking sheet along with garlic cloves. Drizzle cauliflower with olive oil, 2 pinches of kosher salt, and several turns of black pepper, tossing to combine. Roast until tender and golden in spots (about 20 minutes), flipping the cauliflower after 10 minutes. Season to taste with additional kosher salt. Set aside.
  • Warm olive oil in a large skillet over medium heat. Add the garlic, anchovy paste and red chile flakes, cooking just until the garlic turns fragrant (1 - 2 minutes). Stir frequently to break up the anchovy paste and keep the garlic from burning. Add spaghetti to the pot of boiling water, and cook until al dente (a little chew left to the texture) or according to the instructions on the package. Add tomatoes (with juices), olives and capers to the large skillet, stirring to combine. Cook for 10 minutes (about the same amount of time needed to cook the spaghetti), stirring occasionally. Season sauce to taste with kosher salt.
  • Reserve 1/2 cup of the starchy pasta cooking water, then drain the spaghetti. Return the spaghetti to the pot along with the roasted cauliflower, tomato sauce, and a splash of starchy cooking liquid, tossing to combine. Add more starchy water as needed to bind the sauce with the spaghetti. Season to taste with additional kosher salt. Divide spaghetti between 4 dinner plates (or 2 with leftovers), and top with chopped parsley and black pepper. Serve with lemon wedges on the side.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!

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Pressure Cooker Tomato Sauce

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Mini Cannelloni

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Rustic Gnocchi with Sage Brown Butter Sauce

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5

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Reader Interactions

Comments

    • Brandon Matzek says

      Yes! So comforting. I just love how each bite has some variation. Sometimes you get a salty olive. Other times a bite of cauliflower.

      Reply

    • Brandon Matzek says

      Haha, thanks Erika :)!! I almost named this “Slut’s Spaghetti with Roasted Cauliflower,” but I thought the name might be too distracting 😛

      Reply

  8. Dee Dee (My Midlife Kitchen) says

    A. I think you are hilarious. Great way to tell the story of the dish. B. Can’t believe I am just finding your blog–I will be following you from here on in. C. Can’t WAIT to try this dish! I’m always looking for ways to get healthy items like cauliflower into our diet, and this looks like a delicious way to do it. Thanks!

    Reply

  10. Laura @ Family Spice says

    “Whore’s aside…” LOL! I can’t stop chuckling! Never got such an education from reading a recipe’s history before. I admit to not liking anchovies either, but I might have to get some paste and slowly adjust my taste buds to them. Great post!

    Reply

  12. Heather | girlichef says

    Puttanesca is one of my favorite pasta dishes…probably because I pretty much always do have everything on hand to make a batch (not for the same reason, I swear). 😉 I’m digging your addition of cauliflower – extra veg is never a bad thing. And I’m totally with you on the anchovy paste – that stuff is a godsend.

    Reply

    • Brandon Matzek says

      Hahaha, yeah I usually have these ingredients in my pantry as well. And I’ll make a quick stop on the way home from work to get the few fresh ingredients. Thanks Heather!!

      Reply

  13. Laura @MotherWouldKnow says

    As a New York/New Jersey “girl”, I can attest that your puttanesca is the real deal. Adding cauliflower is fabulous and like you, I’m all for the anchovies. I never stopped to think about the name, but smiled all the way through your explanation. No matter now much of it is true, it all sounds plausible – and rather amusing.

    Reply

  17. Kristen says

    I love the flavor anchovies give dishes, but I find them hard to keep on hand because my 2nd son loves them straight up. He was the weird kid who took his little book-it reading awards to Pizza Hut and asked for an anchovy personal pan pizzas. He’d love this dish.

    Reply

    • Brandon Matzek says

      Interesting!! I’ve never known many kids to like anchovies. Lucky you have an adventurous eater in the family!

      Reply

  18. Shelley @ Two Healthy Kitchens says

    So much to love about this gorgeous recipe! I love the legend of this pasta and the story of its name (and you do a hilarious job recounting it! 😀 ). Then there’s the fabulous addition of cauliflower. Oh – and the whole “libido boost on a plate” thing … seriously how can you not love that?!?! Fantastic recipe, and a wonderful, fun post – I’m your newest fan!

    Reply

  19. Alana says

    Ok, first of I definitely LOL’d a few times while reading (like literally LOL’d) and I love love love the addition of roasted cauliflower. Not only do I love the back story, this pasta is gorge and needs to happen in my life asap. Also, seriously loved this post. LOL doesn’t even begin to cover it. x

    Reply

  22. Simi Jois says

    How did I miss your blog ?? I love this space and am in love with “PASTA PUTTANESCA WITH ROASTED CAULIFLOWER” I love cauliflower and this is gorgeous. Beautiful photography.

    Reply

  24. Katherine says

    5 stars
    Made a big batch of this for all my lunches this week (: SO TASTY. The cauliflower might be my favorite part. Thanks for the delicious recipe.

    Reply

    • Brandon Matzek says

      YAY!!! So glad you liked the recipe Katherine. The cauliflower is a tasty way to switch up a classic pasta dish.

      Reply

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