- 3/4 lb penne
- 3 tbsp olive oil
- 1 small head cauliflower, cored and cut into small florets
- kosher salt and black pepper
- 2 cloves garlic, chopped
- 28 oz can whole peeled tomatoes
- 1/2 c pitted kalamata olives, chopped
- 2 tbsp capers, rinsed
- 1/4 tsp crushed red pepper
- 2 tbsp chopped fresh flatleaf
- parsley
- grated Parmesan
Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.
Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.
