Easy and good this autumn recipe that combines cauliflower, not loved by everyone, with tuna in canned olive oil. Quick in preparation to try and to remake for sure!
Ingredients (for 4 people)
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Bucatini 350 gr.
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Cauliflower 300 gr.
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Canned tuna of 80 gr. 2 boxes
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Extra virgin olive oil 50 g.
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To the 2 wedges
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Chili pepper to taste
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Pecorino 30 gr.
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Parsley to taste
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Salt to taste
Wash and cut the cauliflower by placing the florets in a bowl. Open the tuna cans and wipe off any excess oil. Chop the parsley.
Put the cauliflower florets in a pot with plenty of water as you will also need it to cook the pasta. Add salt.
Cook for five minutes from when the water boils. The cauliflower will continue to cook when you add the pasta.
While the pasta is cooking, start browning the oil with the garlic and chilli.
Remove the garlic and chili pepper pieces.
Pour in the tuna and parsley and cook over low heat for 1 minute.
Strain the pasta with the cauliflower and pour it into the pan. Add the pecorino cheese.
Stir and add a little pasta cooking water if you see that it dries out too much.
You can serve. Enjoy your meal!!
"Autumn is a graceful and melancholic andante that admirably prepares the solemn adage of winter." (George Sand, French writer)