Cauliflower Penne Puttanesca

Cauliflower Penne Puttanesca

3/4 pound penne pasta

3 tablespoons olive oil

1 small head cauliflower (about 1.5lbs) cut into small florets

kosher salt and black pepper

2 cloves garlic, chopped

1 28-ounce can whole peeled tomatoes

1/2 cup pitted kalamata olives, chopped

2 tablespoons capers, rinsed

1/4 teaspoon crushed red pepper

2 tablespoons chopped fresh flat-leaf parsley

grated Parmesan, for serving

Cook the pasta according to the package directions. Drain and return it to the pot.  Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.  Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.