This is a print preview of "Orecchiette Pasta with Cauiflower & Pecorino copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati" recipe.

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

Orecchiette Pasta with Cauiflower & Pecorino copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
  Servings: 1

Ingredients

  • 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

  1. Finely chop garlic, onion, place in saute pan with olive oil. Saute for 30 seconds. Filet tomatoes and place in saute pan, add in thyme, pinch of salt and pepper.
  2. In a pot of salted boiling water, place in pasta, after 5 minutes place in cauliflower, cook till pasta is al dente. Drain in colander. Place pasta in sauce and toss gently. Sprinkle on pecorino cheese and freshly grated black pepper,serve.