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Ziti with Tuscan-Style Cauliflower

Provided by Mario Batali

Adapted by StarChefs.com

  • Saved by 58 people
  • Viewed 492 Times
  • Shared 12 Times
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready in: 20 mins
  • Serves:

Ingredients

  • Kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 red onion, finely chopped
  • 1/2 bunch fresh mint, leaves only
  • 1 teaspoon hot red pepper flakes
  • 2 clove garlic , thinly sliced
  • 2 heads of cauliflower, cut into 1-inch chunks
  • 1 pound ziti
  • Pecorino Romano, for grating
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Cooking Instructions

Method:

Bring 6 quarts of water and 2 Tablespoons of salt to a boil.

In a large skillet, heat olive oil over high heat until almost smoking. Add onion, mint, red pepper flakes and garlic. Sauté over medium-high heat until garlic is just golden, 1 to 2 minutes. Add cauliflower and cook until tender, about 7 minutes.

Meanwhile, cook ziti in boiling water to al dente. Drain pasta and add it to pan with cauliflower. Toss over high heat for 1 minute, then divide the pasta evenly among four heated bowls. Grate Pecorino over each bowl and serve immediately.

Round Out the Meal:

With sliced tomato and mozzarella salad

From The Babbo Cookbook by Mario Batali (Clarkson Potter, 2002)

Adapted By: StarChefs

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Recipe Location

This recipe has been added to the following public cookbooks:
Pete's cookbook, Susi's, Summer Vegetables, Shugrkooki's Cookbook

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