Pasta and cabbage is a tasty typical autumn first course, a poor and traditional recipe of Neapolitan cuisine and of southern Italy with an intense smell. In fact, cauliflower has a particularly strong scent, but once cooked it loses its aggressiveness and becomes a tasty and pleasant vegetable, especially for seasoning excellent pasta. In addition, cabbage has many beneficial properties, rich in vitamins and minerals, and should be eaten at least once a week, to take advantage of all its benefits. Pasta and cabbage is a very versatile dish and, in our recipe, we wanted to add Taggiasca olives, anchovies and oregano to make this genuine dish even more complete and tasty, also ideal as a single dish.
FOR 2 PEOPLE
Ready in: 30 min
Calories in the recipe: 960
SHORT PASTA 200 gr • 390 kcal
CAULIFLOWER 400 gr
OREGANO to taste
ANCHOVIES 2 • 204 kcal
TAGGIASCHE OLIVES as required • 260 kcal
GARLIC 1 clove • 79 kcal
The calories refer to 100 grams of the product
How to prepare pasta and cabbage
Cut the cauliflower saplings (1) into thin slices trying to leave them as a whole as possible. In a pan, put a drizzle of oil with the garlic clove to fry (2). Add a couple of anchovy fillets (3) and let go until they have completely flaked.
Coarsely chop the Taggiasca olives (4) and set them aside. Add the chopped cauliflower (5) to the pan and cook for a few minutes. Add the olives to the pan (6) and season with salt if necessary.
Boil the pasta in abundant salted water (7) and drain it al dente (8). Put the pasta in the pan with the cauliflower (9) and add a glass and a half of the pasta cooking water. Let it cook for about three minutes until cooked. Let the pasta and cabbage rest for a few minutes and serve hot.
Neapolitan-style pasta and cabbage
You can cook excellent Neapolitan-style pasta and white cabbage, its peculiarity is that the cauliflower is boiled together with the pasta and the final result is drier. Prepare the cauliflower as in the original recipe indicated above, then cut the cauliflower into small pieces and put it in a pan to fry with a little oil and a clove of garlic. If you have it, add a peeled and chopped potato. After about ten minutes, cover the cauliflower with water and add a few pieces of Parmesan.
When the water comes to a boil, add salt and add the short pasta you have selected. This way they will cook together and the pasta will absorb the intense taste of the cauliflower. Once the pasta is cooked and the water is almost completely absorbed, the dish is ready to be served. Those who prefer the red version can add cherry tomatoes or a little tomato puree: cook with a clove of garlic before adding the cabbage.
Pasta and cabbage with sausage
The pasta and cabbage with sausage is a real treat. Put a drizzle of oil and a clove of garlic in the pan. Put the sausage cut into chunks so that it browns well and then add the previously washed and cut cauliflower. Add half a glass of pasta cooking water and let it go. When the cauliflower is tender, about 15/20 minutes later turn off the heat and add a few more tablespoons of cooking water and dissolve one or two sachets of saffron in it. Drain the pasta and dress it with this delicious sauce. You can also add half a bottle of tomato puree for seasoning but at this point, I do not recommend using saffron which would risk being covered by the acidity of the tomato.
Pasta and cabbage au gratin in the oven
A classic of our cuisine is baked pasta and cabbage au gratin. In a non-stick pan, sauté a clove of garlic in a drizzle of oil and add the cauliflower already washed and cut into slices. Add half a glass of water and let it go for about 15 minutes until the cauliflower is soft. Instead, in a separate saucepan, cook the diced speck without adding fat until it becomes crispy and leave it aside.
Prepare the provolone by cutting it into not too large cubes. Boil the pasta in abundant salted water and drain it 4/5 minutes before the end of its cooking. Season the pasta with the speck, provolone and cauliflower and mix well. Add a drizzle of oil if the pasta seems dry to you. Now put the pasta in a previously oiled baking dish lined with breadcrumbs. Cover the surface of the dough with the remaining provola and breadcrumbs. Bake at about 180 degrees for about 10/15 minutes. For the last 5 minutes, turn on the grill so that a crispy crust forms.
Pasta and cabbage can be kept for 1 day maximum covered with cling film.