1 lb fresh pasta - linguine works best, although spaghetti would be terrific too. capellini does not work well, however.
1/4 c olive oil
1 medium to large Cauliflower
1 large (28 oz) can plum Italian tomatoes
2 gloves of garlic
1 medium onion
1/4 tsp marjoram (dry)
1/2 tsp basil (fresh)
1/2 c mixed parimsiano and reggiano cheese grated
salt & pepper (white) to taste
Prepare the Cauliflower before heating the oil. Break the Cauliflower into its florets and slice the stem into rings about 1/8". Heat a deep sauce pan. Add the Olive Oil to the heated pan and heat quickly but do not scorch as olive oil will burn easily. Add the onion and saute until the onion is nearly translucent then add the garlic. Do not brown the garlic. When the garlic softens and is aromatic add the Cauliflower stems. Cook the stems for 2-3 minutes and then add the florets. Add the juice from the plum tomatoes steaming the Cauliflower slightly. Break up the plum tomatoes with your hands and add to the Cauliflower mixture and toss. Saute another 5-7 minutes until the Cauliflower is cooked but crisp.
Meanwhile on another burner (preferrably gas) 3 quarts of water - adding a little salt and olive oil to the water. Bring it to a boil and drop in the linguini. Cook until Al dente - to your taste.
Drain the pasta.
In a warm pasta bowl put some sauce from the Cauliflower Sauce on the bottom of the bowl - add the pasta and about 1/2 tsb of olive oil mix the pasta with the sauce and then add the Cauliflower Sauce and the Parmisiano and Reggiano cheese while mixing the pasta so it is combined completely.
Serve hot in smaller pasta bowls.