Romanesco is an intriguing little veggie. I don’t come across it terribly often, but when I do, I love using it in recipes like this recipe for Pasta with Roasted Romanesco and Capers.
Romanesco is similar to normal broccoli and cauliflower, and can be prepared the same ways. However, the flavor of Romanesco is much more muted. I personally love it roasted and tossed with pasta. The below recipe is heavily inspired by Bon Appetit’s Pasta with Roasted Romanesco and Capers recipe.
I received Romanesco in my latest Hungry Harvest (note: this is a referral link) and couldn’t wait to make this recipe!
Ingredients:
- ¼ cup sliced almonds
- ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
- 2 tablespoons drained capers, divided
- Salt, to taste
- 1 medium Romanesco, cored, cut into small florets
- 8 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes, plus more for serving
- ½ cup dry white wine (or chicken/vegetable broth, if preferred)
- 1 (16 oz box) fusilli (or your favorite pasta)
- 2 ounces Parmigiano Reggiano, finely grated
- 2 tablespoons unsalted butter
Bring a large pot of water to a boil.
Preheat your oven to 425 degrees F. While your oven preheats, add 1/4 cup olive oil to a large saute pan over medium low heat. Add the sliced almonds and 1 tablespoon capers and cook until the almonds are golden brown and the capers burst. Remove the almonds and capers from the pan with a slotted spoon and add to a small bowl. Season with salt and let cool.
Add the Romanesco florets to a rimmed baking sheet and drizzle with the oil from the saute pan and season with salt. Roast for 20 to 25 minutes, tossing halfway through.
When the pot of water is boiling, add salt and the pasta. Cook until still very al dente, ~2-3 minutes less than the directions on the box. Drain, reserving at least 1 1/4 cups of the cooking liquid.
While the Romanesco roasts, add 3 tablespoons to the large saute pan over medium-high heat. Add the garlic, 1/2 teaspoon red pepper flakes, and the remaining 1 tablespoon capers and cook, stirring often, until the garlic is golden, about 3 minutes. Add the white wine and cook until the liquid is nearly evaporated, about 2 minutes.
Add the pasta to the garlic mixture, along with 1 cup of the pasta cooking liquid. Reduce heat to medium and cook, tossing, until the liquid slightly thickens, about 3 minutes.
Add 1/4 cup more of the pasta cooking liquid, then gradually add in the grated cheese, tossing until melted. Remove from heat and add the butter, tossing to combine. Stir in the Romanesco.
Divide the mixture among 4 bowls. Top with the fried almonds and capers, plus more red pepper flakes, and drizzle with oil. Top with some more cheese, if desired.
The Romanesco is tender, but keeps a bit of crunch to it. The sauce on the pasta has a bit of heat and is nice and garlicy.
I loved the toastiness and crunch of the almonds and capers, super tasty!
Ingredients
- ¼ cup sliced almonds
- ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
- 2 tablespoons drained capers, divided
- Salt, to taste
- 1 medium Romanesco, cored, cut into small florets
- 8 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes, plus more for serving
- ½ cup dry white wine (or chicken/vegetable broth, if preferred)
- 1 (16 oz box) fusilli (or your favorite pasta)
- 2 ounces Parmigiano Reggiano, finely grated
- 2 tablespoons unsalted butter
Instructions
- Bring a large pot of water to a boil.
- Preheat your oven to 425 degrees F. While your oven preheats, add 1/4 cup olive oil to a large saute pan over medium low heat. Add the sliced almonds and 1 tablespoon capers and cook until the almonds are golden brown and the capers burst, about 4 minutes. Remove the almonds and capers from the pan with a slotted spoon and add to a small bowl. Season with salt and let cool.
- Add the Romanesco florets to a rimmed baking sheet and drizzle with the oil from the saute pan and season with salt. Roast for 20 to 25 minutes, tossing halfway through.
- When the pot of water is boiling, add salt and the pasta. Cook until still very al dente, ~2-3 minutes less than the directions on the box. Drain, reserving at least 1 1/4 cups of the cooking liquid.
- While the Romanesco roasts, add 3 tablespoons to the large saute pan over medium-high heat. Add the garlic, 1/2 teaspoon red pepper flakes, and the remaining 1 tablespoon capers and cook, stirring often, until the garlic is golden, about 3 minutes. Add the white wine and cook until the liquid is nearly evaporated, about 2 minutes.
- Add the pasta to the garlic mixture, along with 1 cup of the pasta cooking liquid. Reduce heat to medium and cook, tossing, until the liquid slightly thickens, about 3 minutes.
- Add 1/4 cup more of the pasta cooking liquid, then gradually add in the grated cheese, tossing until melted. Remove from heat and add the butter, tossing to combine. Stir in the Romanesco.
- Divide the mixture among 4 bowls. Top with the fried almonds and capers, plus more red pepper flakes, and drizzle with oil. Top with some more cheese, if desired.
Thank you so much for your helpful shearing post!