Penne with Cauliflower

1/2 cup Kirkland Signature extra-virgin olive oil
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped, or 4 cups plum tomatoes, drained and chopped
1 head cauliflower, broken into florets
2 tablespoons salt
1 pound Garofalo* penne
1/2 cup finely chopped fresh Italian parsley Freshly ground black pepper
1/2 cup freshly grated Kirkland Signature Parmigiano Reggiano or pecorino cheese

1. In a 12- to 14-inch sauté pan, heat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring, until tomatoes begin to break down.
2. Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook for 30 minutes, or until cauliflower is tender.
3. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions, until tender yet al dente.
4. Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste and toss for 1 minute over high heat.
5. Divide evenly among 6 warmed pasta bowls, top with grated cheese and serve immediately.
Makes 6 servings.