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The Girl and the Fig Cookbook
Chef John Toulze and owner Sondra Bernstein share recipes from the Sonoma wine country.
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Penne With Cauliflower
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By Mario Batali
INGREDIENTS:
- ˝ cup extra virgin olive oil
- 4 cloves garlic, crushed
- 1 head cauliflower, cored and broken into florets
- Salt and freshly ground pepper
- 1 pound penne
- ˝ cup finely chopped Italian parsley
- ˝ cup freshly grated Parmigiano-Reggiano
In a 10- to 12-inch sauté pan, heat the olive oil over medium heat until hot. Add the garlic and cook gently until softened and very light golden brown, about 2 minutes. Add the cauliflower. Season with salt and pepper, stir well, and cook until softened, 12 to 14 minutes.
Lower the heat and simmer until the cauliflower is very tender, about 10 minutes more.
Meanwhile, bring 6 quarts of water to a boil in a large pot, and add 2 Tablespoons salt. Add the penne and cook until just al dente.
Drain the pasta and add to the cauliflower. Stir in the parsley and toss for 1 minute over high heat. Divide among six warmed pasta bowls, top with the Parmigiano, and serve immediately.
Recipes © 2005 Mario Batali, from Molto Italiano
Yield: 6 Servings
Round Out the Meal:
With puntarelle or radicchio in an anchovy dressing.
Kid Friendly:
Serve penne with cheese and the braised cauliflower separately.
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