Gluten Free Penne with Roman Cauliflower

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Ingredients

1 pkg (340 g)	Catelli Gluten Free Penne cooked and drained
1 tbsp (15 mL)	olive oil
1	onion, chopped
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

1	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.
2	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.