My Mom's Cauliflower Sauce
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Ingredients:
- 1/3 cup olive oil
- 4 large cloves garlic, chopped
- 2 small heads cauliflower (about 3 1/2 lbs) cored & finely chopped
- 1 cup flat-leaf parsley, chopped
- (2) 28-oz cans Italian whole peeled tomatoes, crushed with your hands
- 1/2 cup water
- salt and freshly ground pepper, to taste
- 1 lb angel hari pasta
- Grated Parmigiano-Reggiano or Pecorino Toscano
- Fresh basil, chopped
Directions:
Heat oil in a large pot over low heat. Add garlic, and cook for 1 minute,
stirring frequently. Add the cauliflower and parsley. Cover and cook for 15
minutes, stirring frequently, until the cauliflower is softened. Add the tomatoes,
water, salt, and pepper. Cover and simmer 30 minutes, stirring frequently.
Remove cover; simmer for 20 to 30 minutes, stirring frequently, until the
cauliflower is tender and the sauce is cooked. Taste for seasoning.
Keep the sauce warm while cooking the pasta according to the package directions.
Drain pasta, and turn into a serving bowl. Spoon 1/4 of the sauce over pasta,
and toss well. Spoon remaining sauce on top of pasta. Season with freshly
ground pepper. Serve with freshly grated Parmigiano-Reggiano or Pecorino Toscano
cheese and chopped fresh basil, if desired.
Makes 6 to 8 servings
Per serving:375 calories (28% calories from fat); 12g total fat; 1g saturated
fat; 0mg cholesterol; 693mg sodium; 54g total carbohydrates; .14g protein
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