|1 pkg (340 g)||Catelli Gluten Free Penne cooked and drained|
|1 tbsp (15 mL)||olive oil|
|4 cups (1 L)||small cauliflower florets|
|4||cloves garlic, thinly sliced|
|1/2 tsp (2 mL)||each salt and pepper|
|Pinch||hot pepper flakes|
|1 can (796 mL)||diced tomatoes|
|1/4 cup (60 mL)||sliced green olives|
|1/4 cup (60 mL)||raisins|
|2 tbsp (30 mL)||tomato paste|
|1/4 cup (60 mL)||finely chopped fresh parsley|
Heat the oil in a large, nonstick skillet set over medium heat. Add the onion; cook for 5 minutes or until softened. Add the cauliflower, garlic, salt, pepper and hot pepper flakes. Cook for 2 minutes.
Stir in the diced tomatoes, olives, raisins and tomato paste. Simmer, partially covered, for 15 to 20 minutes or until tender. Stir in the parsley. Serve over cooked penne.
The unique flavour combination of raisins with olives creates an authentic and memorable dinner experience.
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