Bucatini Noodles with Cauliflower (Apulia)

Pasta

Ingredients

Cauliflower - 1 medium sized

Ripe tomatoes - 2 1/2 pounds

Olive oil - 1/2 cup

Garlic, Crushed - 1 clove

Salt and pepper

Parsley, chopped - 3-4 sprigs

Bucatini noodles - 1 1/2 pounds

Grated parmesan or pecorino

Trim the cauliflower, discard the leaves and stalks, and divide the head into flowerettes. Peel the tomatoes, chop them finely and rub them through a sieve. Heat the oil in a pan, add the garlic clove and fry until it begins to turn brown. Discard the garlic and add the pureed tomatoes. Bring to a gentle boil, then add pieces of cauliflower. Add 2/3 cup hot water, season with salt, cover the pan and cook over a moderate heat for about 40 minutes, or until the sauce is thick and the cauliflower has disintegrated. Sprinkle with freshly ground pepper and the parsley. Keep hot.

Bring a large pan of salted water to a rapid boil, add the noodles and cook over a high heat until al dente. Drain, turn into a large heated serving dish, stir in the sauce and serve with plenty of grated parmesan or a smaller amount of pecorino cheese.

Serves 6