Penne with Cauliflower, Tomatoes, and Basil from Lighter, Quicker, Better: Cooking for the Way We Ea

Name: Penne with Cauliflower, Tomatoes, and Basil from Lighter, Quicker, Better: Cooking for the Way We Ea
Ingredients: 2 cups finely chopped ripe plum tomatoes (about 1½ pounds) or a combination of fresh and canned plum tomatoes; ¼ cup chopped basil leaves; 2 tablespoons olive oil; Salt; 1 garlic clove, crushed; 2 tablespoons diced sundried tomato; 1 small sweet onion, cut into lengthwise slivers (about ½ cup); ½ pound penne or other short tubular pasta; 2 cups sliced (⅜ inch) cauliflower florets, about ½ medium head; Wedge of Parmigiano-Reggiano cheese, at room temperature (see Note)

app.ckbk.com

To save trouble, we cook the cauliflower right in the pasta water. This is a good trick whenever you’re combining pasta with a vegetable that needs to be boiled or blanched. Combining sundried...

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Ingredients

2 cups finely chopped ripe plum tomatoes (about 1½ pounds) or a combination of fresh and canned plum tomatoes
¼ cup chopped basil leaves
2 tablespoons olive oil
Salt
1 garlic clove, crushed
2 tablespoons diced sundried tomato
1 small sweet onion, cut into lengthwise slivers (about ½ cup)
½ pound penne or other short tubular pasta
2 cups sliced (⅜ inch) cauliflower florets, about ½ medium head
Wedge of Parmigiano-Reggiano cheese, at room temperature (see Note)