Ruffle-Edged Pasta with Cauliflower and Parsley Sauce


  • 1 cup pimiento-stuffed olives
  • 1 large head of cauliflower
  • 2/3 cup olive oil
  • 2 ½ cups fresh parsley leaves (preferably flat-leafed)
  • 1 pound gigli del gargano (ruffled-edged, cone-shaped pasta) or rotelle (corkscrew-shaped pasta)

In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In...

View full recipe at Epicurious


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