Pasta with Cauliflower and Potatoes
From: Terrie,.MD
Serves 4 to 6

1 1/2 pounds canned whole Italian tomatoes, drained
1 clove garlic, minced
1/2 cup olive oil
salt and pepper
1 medium-sized cauliflower (to yield about 1 1/2 pounds flowerets), cooked in salted, boiling water for 3 minutes
1/2 pound baking (Idaho) potatoes, cooked in salted, boiling water for 5 minutes
1 pound dried spaghetti, cooked until al dente
1/2 cup olive oil
2 cloves garlic, peeled but left whole
salt and pepper
1/2 cup freshly grated pecorino or romano cheese

Cook tomatoes and garlic in 1/2 cup olive oil for about 20 minutes, seasoning with salt and pepper. Purée in a blender or using a stick blender until smooth.

Heat 1/2 cup olive oil in a large skillet with deep sides or a Dutch oven, and add the whole cloves of garlic with the well drained potatoes and cauliflower. Season well with salt and pepper, and saute, mixing frequently. Remove the garlic, and add the tomato sauce and cooked pasta and heat. Adjust seasoning with salt and pepper, as needed. Add the cheese and serve very hot.