SPAGHETTI WITH CAULIFLOWER AND TUNA
Rachel Ray Magazine October 2013
1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti
Bring a large pot of water to boil. Trim the cauliflower into bite-sizes florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat. Add the tuna, shallots, garlic, parsley stems, and chile. Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
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