Puttanesca Sauce with Romanesco Cauliflower, Spinach and Oregano

Diane Brown offers this seductive rendition of Puttanesca sauce flavored with oregano and layered with veggies.

Course Main Course

Cuisine Italian

Dish Type sauce

Diet and Health gluten-free, healthy-ish

Seasonal autumn, Father's Day, Holiday season, spring, Valentine's Day, winter

Ingredient romanesco

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Author Diane Brown

1 head romanesco cauliflower cut into florets (or regular cauliflower if Romanesco is not in season)
olive oil
Fresh ground pepper and kosher salt to taste
6 garlic cloves thinly sliced
3 anchovy filets chopped
1 onion diced
2 15-oz cans whole tomatoes with their juices pureed in a food processor
1/2 cup pitted kalamata olives roughly chopped
2 Tbsp capers rinsed and drained
1 Tbsp fresh oregano
1 pinch red chile flakes
1 bunch spinach cleaned and chopped

Heat oven to 425 degrees. Season the cauliflower with olive oil, pepper and salt, and roast on a parchment-lined baking sheet until browned and tender, about 20 minutes. Remove from oven and set aside.
Heat a large stock pot and add olive oil. Cook the garlic, anchovies and onions until soft and fragrant, about 3 minutes.
Add the tomatoes, olives, capers, oregano and chile flakes, and bring the sauce to a boil, then reduce to a simmer.
Cook until the tomatoes thicken and sweeten, about 30-40 minutes.
Stir in the spinach and cook until wilted, then stir in the cauliflower.
Season with pepper and salt.
Serve over pasta for a classic Pasta Puttanesca or spoon over fish or chicken.