Penne with Cauliflower, Tomatoes, and Basil

Name: Penne with Cauliflower, Tomatoes, and Basil
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: Salt; ½ pound penne or other short tubular pasta; 1 garlic clove, crushed; 1 small sweet onion, cut into lengthwise slivers (about ½ cup); 2 tablespoons diced sundried tomato; ¼ cup chopped basil leaves; 2 cups finely chopped ripe plum tomatoes (about 1½ pounds) or a combination of fresh and canned plum tomatoes; 2 tablespoons olive oil; 2 cups sliced (⅜ inch) cauliflower florets, about ½ medium head; Wedge of Parmigiano-Reggiano cheese, at room temperature (see Note)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

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 with fresh plum tomatoes reinforces the tomato flavor.

Ingredients

2 cups finely chopped ripe plum tomatoes (about 1½ pounds) or a combination of fresh and canned plum tomatoes

Americas
United States
Vegetarian
Pasta

Method

Bring a large pot of water to a boil.
Combine the tomatoes, 1 tablespoon of the oil and 2 tablespoons of the basil, the onion, sundried tomato, and garlic in a large bow