My Mom's Cauliflower Sauce

1/3 cup Vera Jane's Extra-Virgin Olive Oil
4 cloves garlic, chopped
2 small heads cauliflower, cored and finely chopped
1 cup flatleaf parsley, chopped
(2) 28-oz cans San Marzano Tomatoes, crushed with your hands
1/2 cup water
Salt and freshly ground pepper, to taste
1 lb angel hair pasta
Freshly grated Parmigiano-Reggiano or Pecorino Toscano
Fresh basil, chopped

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 has 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. Makes 6 to 8 servings

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 and chopped fresh basil, if desired.

Makes 6 — 8 servings

Per serving: 375 calories; 12g total fat; 1g saturated fat; 0mg cholesterol; 693mg sodium; 54g total carbohydrates; 0g protein;

Allergy Warning: Contains MilkContains Wheat

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