Pasta With Tomatoes, Olives, And Cauliflower

Begin heating a large pot or pasta pot full of water while you prepare the ingredients. When the water comes to a boil, add the tomatoes, boil for 30 seconds, and transfer to a bowl of cold water.

Drain and peel. Add 1 tablespoon salt to the boiling water and add the cauliflower. Boil for 4 minutes, then transfer to a bowl of cold water, and drain.

Heat the oil in a large, heavy nonstick skillet over medium heat. Add the garlic and red pepper flakes. Cook, stirring, until the garlic begins to color and smell fragrant, 30 to 60 seconds.

Stir in the tomatoes, bring to a simmer, add salt to taste, and cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down a bit and smell fragrant.

Add the cauliflower, stir together, and cook for another 5 minutes or so, until the tomatoes have cooked down a little more. Stir in the parsley and taste. Add salt, if necessary. Keep warm while you cook the pasta,

When the water reaches a boil, add 1 tablespoon salt and gradually add the pasta. Stir to make sure the pasta doesn't stick to the bottom of the pot. Boil until cooked al dente, firm to the bite (check the package for time indications; usually 8 to 10 minutes, although very thin pasta cooks more quickly). Drain.

Toss the pasta with the cauliflower topping. Serve, passing the Parmesan for sprinkling.