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Sunday, March 27, 2016

the fridge scavenger's tomato and cauliflower pasta

Ingredients

  • Servings: 4
  • 1 stalk celery, sliced
  • 3 tablespoons olive oil
  • 1 onion, quartered
  • 1 clove garlic, chopped
  • 1 head cauliflower, cut into small florets
  • 1 (28 ounce) can whole peeled tomatoes, drained and mashed
  • 1 teaspoon dried sage
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth, or as needed (optional)
  • 1 (8 ounce) package linguine pasta
  • 1 cup grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • put a celery slice in a deep skillet with a cover; add olive oil. heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. add remaining celery, onion, and garlic to olive oil; turn heat to medium. cook and stir onion mixture until slightly tender, about 5 minutes.
  • mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. add chicken broth if tomato and cauliflower sauce begins to burn.
  • bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
  • pour tomato and cauliflower sauce over pasta; add parmesan cheese. toss to coat.

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