Bucatini with Cauliflower Capers and Lemon
Ingredients
- 1 pound bucatini
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 sprig oregano, plus 1 tablespoon lightly packed fresh leaves
- ¼ teaspoon red-pepper flakes, plus more for serving
- 2 ½ teaspoons coarse salt
- 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, plus wedges for serving
- 4 cups finely chopped cauliflower florets (from 1 head)
- 3 tablespoons capers, preferably salt-packed, rinsed and drained
- ½ cup finely grated Parmesan (1 ½ ounces), plus more for serving
Instructions
Bucatini with Cauliflower, Capers, and Lemon serves 4 original recipe by Martha Stewart.
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