Tagliatelle with Cauliflower and Tomato Sauce

With delicately roasted cauliflower and a rich, five-minute red pepper & tomato sauce, gorgeous spaghetti noodles are entwined. This dish is designed for folks who enjoy a bowl of pasta with a small amount of vegetables to make it healthy.

Ingredients

8 ounces tagliatelle pasta
1 small cauliflower, cut into florets
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving (optional)

Instructions

Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the diced tomatoes, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper to the skillet. Stir well to combine.
Using a fork or potato masher, lightly mash the cauliflower florets. Add the mashed cauliflower to the skillet and stir it into the tomato sauce.
Reduce the heat to low and simmer the sauce for about 10 minutes, allowing the flavors to meld together.
Add the cooked tagliatelle pasta to the skillet and toss it with the sauce until well-coated.
Serve the tagliatelle with cauliflower and tomato sauce hot, garnished with fresh basil leaves. You can also sprinkle grated Parmesan cheese on top, if desired.