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Cauliflower Penne Puttanesca
- 3/4 pound penne or some other short pasta
- 3 tablespoons olive oil
- 1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets
- 2 kosher salt and black pepper
- 1 cloves garlic, chopped
- 1/2 cup 28-ounce can whole peeled tomatoes
- 2 tablespoons pitted kalamata olives, chopped
- 1/4 teaspoon capers, rinsed
- 2 tablespoons crushed red pepper
Directions:View on Real Simple
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