Penne With Cauliflower - {Penne Con Cavolofiore}

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
1		Garlic - crushed
2 lbs	908g / 32oz	Tomatoes - peeled, seeded,
		And chopped
		= (or 4 cups drained chopped plum
		Tomatoes)
1		Cauliflower - broken into florets
1/2 cup	118ml	Very hot water - plus 6 quarts
2 tablespoons	30ml	Salt - plus more for
		Seasoning
1 lb	454g / 16oz	Dry penne
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley
1/2 cup	73g / 2.6oz	Freshly-grated caciocavallo cheese
		= (or Parmigiano-Reggiano or pecorino)

Recipe Instructions

In a 12 to 14-inch saute pan, heat olive oil over medium heat and add garlic. Cook gently until softened and very light golden brown, then add tomatoes and cook, stirring, until tomatoes begin to break down. Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook 30 minutes, or until cauliflower is tender.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the penne, and cook according to package directions, until tender yet al dente.

Drain and add to pan with cauliflower. Stir in parsley and black pepper to taste and toss 1 minute over high heat. Divide evenly among 6 warmed pasta bowls, top with grated cheese, and serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E01) - from the TV FOOD NETWORK

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