Baked Penne With Roasted Cauliflower, Tomatoes, and Olives

• 1 (28 ounce) canwhole peeled plum tomatoes
• 1 small head cauliflower, cut into bite-sized florets (preferably organic)
• 4 tablespoons olive oil
• salt, pepper to taste
• 6 ounces whole wheat penne
• 1 large pinch red chili pepper flakes
• 12 ounce fresh basil leaf, finely shredded (a small clamshell container)
• 12 kalamata olives, pitted and thinly sliced
• 4 ounces creamy bulgarian feta (or more to taste)
• 13 cup shredded parmesan cheese or 13 cup romano cheese
• 34 cup panko breadcrumbs

1. Preheat oven to 425 degrees and start a large pot of water for the pasta.
2. Crush tomatoes in your hand or with a potato masher, place in a saucepan, heat to boiling.
3. Reduce heat and simmer 20-30 minutes, stirring occasionally, until reduced to about 3/4 of its original volume.
4. Toss cauliflower with olive oil, sprinkle liberally with salt and pepper, and place on a parchment-lined baking sheet.
5. Roast in preheated oven, turning pieces once or twice, until browned and tender.
6. Place in a large bowl and set aside.
7. Reduce oven setting to 350 degrees.
8. Meanwhile, cook the penne until it is just under al dente.
9. Drain well, let it cool a bit, then put into the bowl with the cauliflower.
10. Add the reduced tomatoes, chile flakes, shredded basil leaves, olives, and crumbled feta.
11. Toss well to combine and pour into an oiled 8 X 8 inch baking dish, top with panko mixed with Parmesan, and bake until heated through and crispy on top, about 15 minutes.

tomatoes, cauliflower, olive oil, salt, whole wheat penne, red chili pepper, basil leaf, olives, feta, parmesan cheese, breadcrumbs

Taken from www.food.com/recipe/baked-penne-with-roasted-cauliflower-tomatoes-and-olives-514988 (may not work)