Cauliflower Puttanesca Pasta with Canadian Asiago

Step 1

In a large, deep skillet or saucepan, heat 1/4 cup (60ml) of the oil over medium-high heat.

Step 2

When the oil shimmers, add the onion, olives, anchovies and capers. Saute for a few minutes until the anchovies start to dissolve and the onions soften.

Step 3

Stir in the hot pepper flakes and tomatoes. Add the cauliflower and cook, stirring occasionally for 30 minutes or until the cauliflower is tender.

Step 4

Reduce heat to low.

Step 5

Meanwhile, bring a large pot of water to a boil. Salt water liberally and stir in the pasta.

Step 6

Cook pasta for about 4 minutes or until about two-thirds of the way cooked.

Step 7

Drain pasta, reserving about 2 cups (500ml) of the cooking water.

Step 8

Stir pasta into the cauliflower sauce along with the reserved pasta cooking water and continue to cook the pasta on medium-high heat until al dente and the water has reduced.

Step 9

Remove from heat; sprinkle with cheese and drizzle with some extra virgin olive oil.

Step 10

Give everything a stir and then let rest for about 5 minutes before serving so all the flavours can come together.