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

1. In a pan, add oil, chopped onion and minced garlic.
2. Saute briefly, add tomatoes and simmer for 15 or so.
3. In the meantime, fill a large stockpot with water and bring to a boil; add cauliflower and salt.
4. Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender.
5. Drain the cauliflower.
6. Reserve some of the cooking water.
7. Separate the cauliflower florets and add to the tomato sauce.
8. Continue to simmer an additional 10 minutes until cauliflower is tender.
9. Salt and black pepper to taste.
10. In another pot, bring water to a boil, add pasta and cook al dente.
11. Drain pasta.
12. Add cauliflower sauce over pasta.
13. Sprinkle the chopped parsley and add an abundance of shaved Parmigiano.
14. 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)