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Categories:Viewed: 15 - Published at: 7 years ago
Ingredients
- 1 small cauliflower head
- 1/2 c. olive oil
- 1 garlic clove
- salt to taste
- pepper to taste
- 1 Tbsp. tomato paste
- 2 1/2 qt. hot water
- 1 potato, sliced paper thin
- 2 tsp. salt
- 1/2 lb. linguine or spaghetti, broken into bits
- 3 to 4 Tbsp. grated Parmesan cheese
Method
- Break the cauliflower into its flowerets, cutting the bigger ones in halves or quarters so that all the pieces are about 1/2-inch in size.
- Put the oil in a soup pot along with the garlic, salt, pepper and the cut-up cauliflower.
- Stirring gently, cook over medium heat until the vegetable bits are well oiled and flavored.
- Add the tomato paste, hot water, the potato slices and 2 teaspoons salt and bring to a boil.
- Break the pasta into 1 or 2-inch lengths as you put it in the pot.
- Continue boiling until the pasta is well cooked, has absorbed some of the water and the cauliflower, garlic and tomato have lent their flavors to the pasta.
- Before serving discard the garlic clove.
- Serve with a sprinkling of Parmesan cheese.
