Cauliflower Pasta

One of our family FAVORITES.

1 large Cauliflower
1 medium yellow onion, chopped
2 T. Olive Oil
2 T. Butter
3 Cloves Garlic, minced
1/2 teaspoon red pepper flakes
Salt and Pepper, to taste
1lb Rigatoni (or whichever pasta you prefer)

Wash the cauliflower. Break off all of the leaves and large portion of the stem. Break the cauliflower florets into individual pieces. Boil the cauliflower, in salted water, until you can easily put a fork through it. (I use a pressure cooker). Meanwhile, add the olive oil and butter to a large pan. On medium-high heat add the yellow onion, garlic and red pepper. Add salt. When the cauliflower is ready add it to the onion mixture and cook for 5-7 minutes mashing all of the cauliflower. Mix cauliflower mixture with pasta and serve.

*If you have any additional questions about the recipe just let me know.

Tomato and Olive Penne

Courtesy of Martha

Ingredients:
salt and pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves thinly sliced (look at the garlic in the picture, they look like round disks)
2/3 pound cherry tomatoes (2 cups) halved or quarterd
1 tsp dried oregano
1/4 tsp crushed red pepper (optional) I actually like to do MORE!
1/4 cup Kalamata olives pitted and sliced (I'll be honest, I don't even know what those are so I just use regular sliced olives)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Directions:
1: In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain

2:Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper. Reduce heat to low and cook, stirring until tomato juices run. about 3 minutes

3: Add the penne, olives, parsley, and 1/4 cup parmesan cheese to the skillet and toss to combine. Serve with more cheese if desired.

Goes especially well with French Peasant Bread