PASTA WITH ROASTED ROMANESCO AND CAPERS
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Vegetarian Capers Cauliflower Garlic White Wine Cheese Almond
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20-25 minutes.
- Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
- Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ssekisawo Kabuye paul
[email protected]This dish was a bit too salty for my taste. I think I would reduce the amount of capers next time. Otherwise, the dish was very good. The roasted romanesco was tender and flavorful, and the toasted breadcrumbs added a nice crunch.
Tanisha Islam Tonni.
[email protected]I'm not a huge fan of romanesco, but I made this dish for my husband and he loved it. He said the roasted romanesco was delicious and the capers added a nice briny flavor. I also liked the addition of the toasted breadcrumbs, which gave the dish a ni
Fikiswa M
[email protected]This dish was easy to make and very flavorful. I roasted the romanesco for a little longer than the recipe called for, which gave it a nice caramelized flavor. I also added some chopped sun-dried tomatoes to the dish, which gave it a nice tangy flavo
JAWAD SOLANGI
[email protected]I made this dish last night and it was a hit! My family loved the roasted romanesco and the capers added a nice salty flavor. I also liked the addition of the toasted breadcrumbs, which gave the dish a nice crunch. Overall, this was a really great re
DAREN SOOBRAMONEY
[email protected]This dish was absolutely delicious! The roasted romanesco was perfectly tender and flavorful, and the capers added a nice briny touch. I also loved the addition of the toasted breadcrumbs, which gave the dish a nice crunchy texture. Overall, this was