Ziti with Tuscan Style Cauliflower

This was a quick and easy recipe from Mario Batalli’s Babbo cookbook.


  • ¼ cup olive oil
  • 1 red onion, finely chopped
  • ½ bunch of fresh mint, leaves only
  • 1 tsp red pepper flakes
  • 2 garlic cloves, thinly sliced
  • 2 heads caulifower, cut into 1 inch chunks (I only used one head and thought it was enough, but more cauliflower never hurts …)
  • 1 lb ziti
  1. Bring a large pot of water to boil, and add 2 tbsp of salt.
  2. In a pan, heat olive oil over high heat until almost smoking. Add the onion, mint, red pepper flakes, and garlic, and saute over medium-high heat until the garlic is just golden, 1-2 minutes. Add cauliflower and cook until tender, about 7 minutes.
  3. Cook the ziti in the boiling water according to the package directions, until tender yet al dente. Drain the pasta and add it to the pan with the cauliflower. Toss over high heat for 1 minute, then serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s