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Penne & Cauliflower
3 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon oregano, crushed
1/2 medium onion, chopped
4 cups tomatoes, peeled and chopped
1/2 cup basil, chopped
1/2 cup parsley, chopped
1 head cauliflower, broken up
1 teaspoon salt
1/2 teaspoon pepper
1/2 cut white wine
1 pound penne, cooked
1 tablespoon olive oil
1/2 cup Parmesan cheese, grated
Using a large sauté pan, heat olive oil over medium heat. Add garlic, onion, oregano; cook until a very light golden brown. Add tomatoes, parsley & basil; cook, stirring until tomatoes begin to break down. Add cauliflower and stir well. Add 1/2 cup white wine, lower heat to medium; cook uncovered for 20 minutes, or until cauliflower is tender.
Add cooked & drained pasta to the saute pan. Toss until pasta is completely mixed. Put mixture into a flat style bowl and top with shredded cheese. Serve immediately.
As an option you can add leftover cooked, cubed beef or chicken when the pasta is added for a meat dish. |
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