Wholemeal pasta with cauliflower and olives
This quick and tasty pasta dish is perfect for a mid-week family dinner. Wholemeal pasta is delicately tossed through a fragrant tomato, cauliflower and olive sauce to create this deliciously healthy dinner.
- 10 mins preparation
- 32 mins cooking
- Serves 2
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Ingredients
Wholemeal pasta with cauliflower and olives
- 2 tablespoon olive oil
- 2 clove garlic, crushed
- 1 fresh small red thai chilli (serrano), chopped finely
- 1/2 small_piece cauliflower (500g), trimmed, cut into florets
- 400 gram canned no-added-salt diced tomatoes
- 1/2 cup (125ml) water
- 150 gram wholemeal penne
- 2 tablespoon pitted black olives, halved
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon fresh baby basil leaves
Method
Wholemeal pasta with cauliflower and olives
- 1Heat oil in a large saucepan over low heat, add garlic and chilli; cook, stirring, for 2 minutes or until soft.
- 2Add cauliflower, tomato and the water to pan; increase heat to medium. Simmer, covered, for 20 minutes or until cauliflower is tender.
- 3Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. Add pasta to sauce with olives, parsley and basil; toss to combine.
Notes
The sauce can be made a day ahead; store, covered, in the fridge. Reheat in a microwave oven on MEDIUM-HIGH (75%) for 5 minutes or until hot, or in a large saucepan over medium heat until hot.
