Orecchiette with Roasted Cauliflower, Arugula and Prosciutto

Yield: 4 servings

Time: 30 minutes

Cauliflower is one of the favorite vegetables in Sicily and it is found in many dishes. Comfort food without much ado. Just right for a pasta night.

Ingredients:

US MeasuresMetric
  • 4 cups cauliflower florets
  • 2 cups cherry tomatoes
  • 3 Tbsp extra-virgin olive oil
  • freshly ground black pepper
  • 8 large fresh sage leaves
  • 4 large cloves garlic, peeled and thinly sliced
  • 6 thin slices prosciutto, about 3 oz
  • 12 oz dried orecchiette
  • 5 cups baby arugula lightly packed
  • 3/4 cup grated Parmigiano-Reggiano
  • 400 g cauliflower florets
  • 400 g cherry tomatoes
  • 3 Tbsp extra-virgin olive oil
  • freshly ground black pepper
  • 8 large fresh sage leaves
  • 4 large cloves garlic, peeled and thinly sliced
  • 6 thin slices prosciutto, about 85 g
  • 340 g dried orecchiette
  • 250 g baby arugula lightly packed
  • 75 g grated Parmigiano-Reggiano

Preparation:

Preheat the oven to 425°F /220°C.

In a bowl, toss the cauliflower, tomatoes, oil, sea salt, and pepper. Spread cauliflower and tomatoes in a single layer on a baking sheet. Roast, turning once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes. Remove cauliflower briefly from the oven and distribute the sage, garlic and prosciutto between the cauliflower and tomatoes. Return baking sheet to the oven and roast for 5 minutes longer. Cauliflower should be “al dente” not to soft.

Cook the orecchiette according to package instructions. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower/ tomato mix, arugula, cheese, and enough pasta water to create a creamy sauce . Adjust seasoning to taste.

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