INGREDIENTS
350 gr. Orecchiette, 1 cauliflower, 1 jar of baked black olives, a handful of salted capers, a handful of parsley, 1 clove of garlic, 4 tablespoons of extra virgin olive oil, 2 or 3 tablespoons grated Parmesan cheese (or pecorino cheese), salt, pepper or chilli pepper.
PROCEDURE
Wash the capers from the salt and chop them with the garlic and a part of the olives and the chilli pepper, if you like it. Place everything in a large pan with oil and heat over low heat for a few minutes. Put a pot of water with salt on the fire. Clean the cauliflower by removing the toughest outer leaves and the core. Divide the florets and, when the water boils, cook them 12-15 minutes. Remove the cauliflower from the water with a slotted spoon and add it to the capers and olives dressing. Cook, over medium heat, for a few minutes, adding one or two ladles of cauliflower cooking water. Cook the pasta al dente in the same water, where the cauliflower has boiled. Drain and finish cooking in the dressing pan. Add the chopped parsley, the remaining whole olives, the grated Parmesan (or pecorino) and the pepper — instead of the chilli pepper-.