Serves 4
24 cherry tomatoes
1 head of cauliflower
Salt to taste
Pepper to taste
12 oz (orecchiette pasta)
4 cloves of garlic, crushed
¾ cup olive oil (can use a lot less, around ¼ cup)
12 leaves fresh basil
1 ½ cup Parmigiano Reggiano cheese, grated fresh
Wash cherry tomatoes and cut each into quarters; set aside. Cut cauliflower into bite-sized florets and wash; set aside.
In a large stock pot, bring to a boil 6 quarts (6L) of salted water. Add pasta and cook, stirring every so often, according to package directions, until al dente. Half-way through cooking time, add cauliflower.
Meanwhile, in a sauté pan, cook garlic until it is a light golden colour. Add tomatoes and cook about 1 minute on medium-low heat.
Drain pasta and cauliflower, return to empty pot and mix with sautéed garlic and tomatoes. Add basil and cheese. Season to taste with salt and pepper and serve.