Penne With Cauliflower And Leeks
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Leeks||2 Medium, thinly sliced crosswise (White And Light-Green Parts Only)|
|Garlic||2 Clove (10 gm), thinly sliced|
|Cauliflower||1 Pound, cut into 1-inch florets|
|Red chili||1 , seeded and thinly sliced (Fresh)|
|Dry white wine||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cherry tomatoes||8 , quartered|
|Penne rigate||3⁄4 Pound|
|Freshly ground black pepper||To Taste|
1. In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook over high heat, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the skillet. Season with salt and black pepper and serve.