Spaghetti alla puttanesca is a classic Italian pasta dish that’s packed with the salty, umami flavours of capers, olives, tomatoes, Parmesan cheese and fresh herbs. For this spin on a staple, we add dimension with golden, lightly crispy roasted cauliflower and the sweetness of roasted tomatoes, making for a filling, delicious vegetarian main that’s simple, hearty and healthy. Enjoy!
Preheat oven to 450°F.
Place tomatoes on one half of a rimmed baking sheet, and the cauliflower on the other.
Whisk together 3 Tbsp oil, vinegar, salt and ¼ tsp pepper in a small bowl. Drizzle over vegetables; stir to coat (keeping the veggies separate will allow the cauliflower to crisp up when cooking despite the juicy tomatoes). Roast until cauliflower is golden and tender, about 25 minutes.
Cook pasta according to package directions in a large pot of generously salted water. Reserve ½ cup pasta water. Drain and set aside.
Heat remaining oil in a large skillet over medium heat. Add onion and garlic and cook until tender, about 6 to 8 minutes.
Add tomato paste and cook for 1 minute. Add cauliflower, tomatoes (and any juice), olives, capers, parsley, remaining pepper, pasta and pasta water; toss to coat.
Serve sprinkled with fresh basil and parmesan.