PENNE WITH CAULIFLOWER AND LEEKS

PENNE WITH CAULIFLOWER AND LEEKS image

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
2 medium leeks, white and light-green parts thinly sliced crosswise
2 garlic cloves, thinly sliced
1 pound cauliflower, cut into 1-inch florets
1 fresh red chile, seeded and thinly sliced
1 cup dry white wine
1/2 cup water
8 cherry tomatoes, quartered
3/4 pound penne rigate
salt and pepper

Steps:

1. In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for about 5 minutes longer. 2. Cook the pasta until al dente. Drain and then toss with the vegetables in the skillet. Season and serve.