Ingredients for 6 people
- 1 Box, Barilla® Collezione Penne
- 5 Tbsp, Extra virgin olive oil
- 1 small onion, roughly chopped
- 2 Garlic cloves, whole
- 1 small, Cauliflower, florets
- ½ Cup, Bread Crumbs
- ¼ Cup, Hazelnuts
- ½ Cup, Parmigiano Reggiano cheese
- ¾ Cup, Thinly sliced basil
- Salt and pepper to taste
1Bring a large pot of water to a boil, meanwhile in a large skillet heat 3 Tbsp olive oil over medium high heat then add the cauliflower and onion and sauté for 3-4 minutes or until its well browned.
2In a separate small skillet heat remaining oil, add the garlic, bread crumbs and hazelnuts and toast lightly over medium heat until lightly browned.
3Cook the pasta according to the directions, but drain 1 minutes less than required time while also reserving ½ cup of the cooking liquid.
4Combine the pasta with the cauliflower and cooking water and bring to a simmer, remove the skillet from the heat and toss with cheese and basil.
5Serve each portion topped with bread crumbs.