Penne with Cauliflower

Sometimes a recipe is so simple that it seems almost pathetic. But eating something that is all about one simple extraordinary flavour is what good food is all about. Important here is the freshness of the ingredients. Freshly grated cheese, (never the stuff in the green can) and black pepper straight out of the mill. Good quality olive oil.

This can be mushy cauliflower with macaroni or it can be something superb, depending on your ingredients and how you treat them.

Serves 6.

You will need:
125 ml EVOO
5 Cloves garlic, crushed
1 Head cauliflower, cored and separated into florets.
500g Penne pasta
125 ml flat-leaf parsley, finely chopped
125 ml feshly grated parmesan cheese.
Salt & freshly ground black pepper to taste
Red pepper flakes to taste.

In a large sauté pan, heat the olive oil. add the garlic and cook gently until softened and lightly coloured. Add the cauliflower. Season with salt & pepper, stir well and cook until softened, about 15 minutes. Lower the heat, and simmer until the cauliflower is very tender, about 10 minutes more. It will break up a bit, that's fine. Meanwhile cooke the penne as per the instructions on the packet. Drain the pasta and add to the cauliflower, stir in the parsley and red pepper flakes and toss for a minute over high heat.

Serve topped with the grated cheese.