Pasta with Roasted Romanesco and Capers

Chef Richard 4 Servings 30 minutes

A quick and easy spin on a classic recipe!

Ingredients

  • ¼ cup chopped almonds
  • ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
  • 2 tablespoons drained capers, patted dry, divided
  • Kosher salt
  • ½ medium romanesco or cauliflower cored, cut into small florets
  • 8 garlic cloves, very thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine
  • 12 ounces lumaconi (snail shells) or other medium shell pasta
  • 2 ounces aged Asiago cheese or Pecorino, finely grated
  • 2 tablespoons unsalted butter

Directions

  • Preheat oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20-25 minutes.
  • Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining 1 tablespoon capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; and butter and toss to combine. Toss in romanesco.
  • Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.