This is an easy pasta dish for busy weekday nights. Loaded in Omega 3’s and high on the antioxidant factor, this dish is bursting with flavour and Italian punch minus the heaviness of gluten.
2-3 tbsp. Anchovy paste
3 garlic cloves, peeled and minced
2 tbsp. olive oil
1/2 cup water
1 tbsp. tomato paste
1 onion, peeled and cut into thin crescents
1/2 head cauliflower, florets
6-7 black olives, pitted and sliced thin
1 tbsp. capers
15 ounce can of diced tomatoes
2 tbsp. fresh basil, minced
1 tsp. oregano
1 tsp. thyme
Sea Salt
Quinoa or rice pasta
Grated Parmesan cheese
Saute anchovy paste, garlic and onion in olive oil for 2-3 minutes. Combine tomato paste and water and add to the pan. Toss in cauliflower florets, capers, basil, tomatoes, oregano, thyme, olives, and a pinch of sea salt. Cover and cook on a medium heat until cauliflower is soft (7-10 minutes). Pour sauce and vegetables over cooked pasta. Garnish with grated cheese.
This is an easy pasta dish for busy weekday nights. Loaded in Omega 3’s and high on the antioxidant factor, this dish is bursting with flavour and Italian punch.
