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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Add Italian sausage and serve with a salad of spring greens and garlic bread as a main course or as a fresh side dish to any other main course. Either way, it is a delicious, fresh summery dish. Note: Please do not use canned tomatoes in this dish and do not over cook the cauliflower. The canned tomatoes turns the cauliflower into a very unappetizing pink color. Ingredients:
1/4 cup extra virgin olive oil |
1 garlic clove, crushed |
2 lbs tomatoes, peeled, seeded and chopped |
1 head cauliflower, broken into florets |
1 lb penne pasta |
1/2 cup finely chopped fresh italian parsley |
fresh ground black pepper |
1/2 cup parmigiano-reggiano cheese (optional) or 1/2 cup pecorino cheese, freshly grated (optional) |
Directions:
1. Heat olive oil over medium heat in a medium or large saute pan.
2. Add garlic and cook gently until softened and a light golden brown.
3. Add tomatoes and cook, stirring, until tomatoes begin to break down.
4. Add cauliflower and stir well.
5. Add 1/2 cup very hot water; bring to boil and lower heat to medium and simmer for 30 minutes or until cauliflower is crisp-tender. (be careful not to over cook).
6. While vegetables simmer, bring 6 quarts of salted water to a rapid boil.
7. Add penne to the salted water and cook until al dente.
8. Drain pasta and add to the pan of cauliflower and tomatoes.
9. Stir in parsley and pepper to taste; toss over high heat for 1 minute.
10. Serve topped with grated cheese.
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