Cauliflower and Shell Pasta Recipe Casalbordino
- 1 large head of cauliflower
- 1/2 lb. pasta shells
- 1 tablespoon chopped garlic
- 1 medium onion chopped
- 1/2 cup olive oil
- 1 cup chopped tomatoes
- 1 tablespoon parsley
- Salt and black pepper to taste
- Shaved Parmigiano to taste
- In a pan, add oil, chopped onion and minced garlic.
- Saute briefly, add tomatoes and simmer for 15 or so.
- In the meantime, fill a large stockpot with water and bring to a boil; add cauliflower and salt.
- Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender.
- Drain the cauliflower.
- Reserve some of the cooking water.
- Separate the cauliflower florets and add to the tomato sauce.
- Continue to simmer an additional 10 minutes until cauliflower is tender.
- Salt and black pepper to taste.
- In another pot, bring water to a boil, add pasta and cook al dente.
- Drain pasta.
- Add cauliflower sauce over pasta.
- Sprinkle the chopped parsley and add an abundance of shaved Parmigiano.
- If dry, add some of the reserved cooking water.
head of cauliflower, pasta shells, garlic, onion, olive oil, tomatoes, parsley, salt
Taken from www.chowhound.com/recipes/cauliflower-shell-pasta-29338 (may not work)