Recipe: Ziti with Cauliflower, Tomatoes and Hot Peppers

ZITI WITH CAULIFLOWER, TOMATOES AND HOT PEPPERS

3 tablespoons olive oil
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) can tomatoes, finely diced with their juice
1 small (about 1 1/2 pounds) cauliflower, cut into tiny florets
1/2 teaspoon salt
1 pound ziti, uncooked
2 tablespoons minced fresh parsley
3 tablespoons grated Parmesan cheese.

Bring a large stockpot of water to a boil.

Heat the olive oil in a large skillet over medium heat. Add the garlic and hot pepper flakes and cook 1 minute. Do not let the garlic brown at all.

Mix the tomatoes and their juice in the skillet, then stir in the cauliflower and salt. Toss well and cover the pan. Cook until the cauliflower is tender, about 5 minutes.

Drop the ziti into the boiling water and cook until al dente. Taste one to test it.

Drain the ziti in a colander and return it to the pot, or place it in a large pasta bowl. Pour on the sauce, toss, then sprinkle on the parsley and Parmesan cheese.

Makes 4 servings
Source: Simple Vegetarian Pleasures by Jeanne Lemlin