Ingredients
onion - 1, large, finely chopped
canola oil - 3 tbsp.
red wine - 1/4 cup
tomatoes - 2 cups undrained canned (16 oz. can)
red pepper flakes - 1/4-1/2 tsp.
oregano -1-1/2 tsp. chopped or 1/2 tsp. dried
black olives -1 cup, pitted
bread crumbs - 1/2 cup
cauliflower - 1 small head
pasta shell or fusilli - 1 lb.
parsley - chopped
Bring a large covered pot of water to a rapid boil. While the water heats, sauté the onions in the oil until translucent. Add the wine and the juice from the tomatoes. Squeeze the tomatoes with your hand to crush them, and add them to the saucepan. Stir in the red pepper flakes and oregano. Slice each olive in half lengthwise, and add it to the sauce. Simmer gently, covered. In a small heavy skillet, sauté the bread crumbs in the 1 tablespoon of olive oil, stirring constantly until crisp. Set aside.
Chop the cauliflower florets into bite-sized pieces. When the pot of water comes to a boil, ease in the cauliflower and cook for 5 minutes. Remove the cauliflower from the water with a slotted spoon or sieve, and add it to the simmering sauce. Stir well.
Cook the pasta in the same boiling water until al dente. Drain and divide it among warmed individual dishes. Top with the sauce. Sprinkle each serving with toasted bread crumbs, and parsley if desired and serve immediately.
onion - 1, large, finely chopped
canola oil - 3 tbsp.
red wine - 1/4 cup
tomatoes - 2 cups undrained canned (16 oz. can)
red pepper flakes - 1/4-1/2 tsp.
oregano -1-1/2 tsp. chopped or 1/2 tsp. dried
black olives -1 cup, pitted
bread crumbs - 1/2 cup
cauliflower - 1 small head
pasta shell or fusilli - 1 lb.
parsley - chopped
Bring a large covered pot of water to a rapid boil. While the water heats, sauté the onions in the oil until translucent. Add the wine and the juice from the tomatoes. Squeeze the tomatoes with your hand to crush them, and add them to the saucepan. Stir in the red pepper flakes and oregano. Slice each olive in half lengthwise, and add it to the sauce. Simmer gently, covered. In a small heavy skillet, sauté the bread crumbs in the 1 tablespoon of olive oil, stirring constantly until crisp. Set aside.
Chop the cauliflower florets into bite-sized pieces. When the pot of water comes to a boil, ease in the cauliflower and cook for 5 minutes. Remove the cauliflower from the water with a slotted spoon or sieve, and add it to the simmering sauce. Stir well.
Cook the pasta in the same boiling water until al dente. Drain and divide it among warmed individual dishes. Top with the sauce. Sprinkle each serving with toasted bread crumbs, and parsley if desired and serve immediately.
