Ditaloni with Purple Cauliflower
Your family and guests will love this attractive and tasty simple pasta dish from Calabria
Servings: 6
Calories: 575kcal
Ingredients
- 500 g ditaloni (1lb) or other short tubular pasta
- 80 g provola cheese (3oz) grated
- 80 g pecorino cheese (3oz) grated
- salt for pasta and to taste
- 1 kg purple cauliflower (2 lbs)
- 80 g pancetta (3oz) cubed
- 1-2 garlic cloves peeled and finely chopped
- ½ fresh red chilli pepper (peperoncino) finely chopped
- 3 tablespoon extra virgin olive oil.
Instructions
- Divide the cauliflower into florets and boil in salted boiling water for 5-10 minutes until al dente, drain and keep aside.
- In a pan heat the oil and let the bacon and garlic brown slightly.
- Add the cauliflower and cook for another 3-4 minutes, stir, add salt to taste.
- Meanwhile cook the ditaloni al dente in salted boiling water.
- Drain the pasta and return to the pan.
- Transfer the cauliflower and pancetta mix to the pasts pan, mix everything together well and cook for a minute to incorporate the flavours into the pasta.
- Sprinkle with the grated provola and pecorino cheese, stir again.
- Transfer the pasta onto a serving platter, sprinkle with the finely chopped fresh chilli and serve.
- Buon Appetito
Notes
Ditaloni, ditalini and ditali are the various dimensions /sizes of this type of pasta. The ditaloni used in this recipe are about 13 mm long and 9 mm in diameter. You can used grooved or smooth pasta for this recipe and if you can't find ditaloni, other very short pasta such as elbows, farfalle or orecchiette would work well too.
Nutrition
Calories: 575kcal | Carbohydrates: 72g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 391mg | Potassium: 734mg | Fiber: 6g | Sugar: 6g | Vitamin A: 194IU | Vitamin C: 80mg | Calcium: 292mg | Iron: 2mg