Orecchiette Pasta with Cauiflower & Pecorino copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe

• 1 lb Orrecchiete Pasta
• 1 lb fresh, red, ripe tomatoes (plum or vine ripened)
• 1/2 lb fresh cauliflower-(florets only)
• 1 clove garlic
• 1 small onion finely chopped
• 1 sage leaf
• 1/4 cup freshly grated pecorino cheese
• pinch of dried thyme
• pinch salt and pepper
• 2 tablespoons olive oil

Directions