1/2 cup extra-virgin olive oil
1 clove garlic, crushed
2 pounds tomatoes, peeled, seeded and chopped, or 4 cups plum tomatoes, drained and chopped
1 head cauliflower, broken into florets
1/2 cup very hot water, plus 6 quarts
2 tablespoons salt, plus more, for seasoning
1 pound dry penne
Freshly ground black pepper
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1/2 cup freshly grated caciocavallo, Parmigiano-Reggiano or pecorino

Cooking Recipe:

In a 12 to 14-inch saute pan, heat olive oil over medium heat and add garlic. Cook gently until softened and very light golden brown, then add tomatoes and cook, stirring, until tomatoes begin to break down. Add cauliflower and stir well. Add 1/2 cup very hot water (tap or bottled water should not matter unless the recipe calls for one kind) , lower heat to medium and cook 30 minutes, or until cauliflower is tender.

Bring 6 quarts of water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) to a boil and add 2 tablespoons salt. Add the penne, and cook according to package directions, until tender yet al dente.

Drain and add to pan with cauliflower. Stir in parsley and black pepper to taste and toss 1 minute over high heat. Divide evenly among 6 warmed pasta bowls, top with grated cheese, and serve immediately.