Penne with Cauliflower, Tomatoes & Basil

A smart one-pot technique: penne and cauliflower florets boil together in the same water, then get drained and tossed with a no-cook tomato-basil sauce that the hot pasta warms through. Fresh Roma tomatoes, oil-packed sun-dried tomatoes, scallions, garlic, olive oil, and fresh basil combine for a sauce that’s bright, herbal, and full of flavor without ever touching a stove.

The two types of tomatoes give this depth. Fresh Romas bring juicy acidity, while the sun-dried tomatoes add a concentrated, almost chewy sweetness and an oily richness that coats the pasta. Together they create a more interesting tomato flavor than either one alone.

Cooking the cauliflower right in the pasta water during the last 3 minutes saves a pot and times everything to finish together. The florets come out tender but not mushy, and they absorb some of the starchy pasta water.

Kitchen Tips

• Mix the sauce ingredients in a large bowl while the pasta cooks. The flavors improve even with just 10 minutes of sitting.
• Add the cauliflower to the boiling pasta 3 minutes before the pasta is done. This ensures both finish at the same time.
• Drain well. Excess water dilutes the no-cook sauce and makes the dish watery.
• Toss while hot. The heat from the pasta slightly wilts the basil and warms the tomatoes just enough.

Variations

• Add pitted Kalamata olives and capers for a more Mediterranean flavor.
• Toss in a handful of arugula when you add the hot pasta for a peppery green note.
• Crumble goat cheese over the top instead of Parmesan for a creamier, tangier finish.