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Prep 20 mins
Cook 45 mins
A pantry dinner, a great way to get more vegetables into your diet. Add other cheeses if you can't get good, creamy Bulgarian feta (the best).
- 1 (28 ounce) canwhole peeled plum tomatoes
- 1 small head cauliflower, cut into bite-sized florets (preferably organic)
- 4 tablespoons olive oil
- salt, pepper to taste
- 6 ounces whole wheat penne
- 1 large pinch red chili pepper flakes
- 1⁄2 ounce fresh basil leaf, finely shredded (a small clamshell container)
- 12 kalamata olives, pitted and thinly sliced
- 4 ounces creamy bulgarian feta (or more to taste)
- 1⁄3 cup shredded parmesan cheese or 1⁄3 cup romano cheese
- 3⁄4 cup panko breadcrumbs
- Preheat oven to 425 degrees and start a large pot of water for the pasta. Crush tomatoes in your hand or with a potato masher, place in a saucepan, heat to boiling. Reduce heat and simmer 20-30 minutes, stirring occasionally, until reduced to about 3/4 of its original volume.
- Toss cauliflower with olive oil, sprinkle liberally with salt and pepper, and place on a parchment-lined baking sheet. Roast in preheated oven, turning pieces once or twice, until browned and tender. Place in a large bowl and set aside. Reduce oven setting to 350 degrees.
- Meanwhile, cook the penne until it is just under al dente. Drain well, let it cool a bit, then put into the bowl with the cauliflower. Add the reduced tomatoes, chile flakes, shredded basil leaves, olives, and crumbled feta. Toss well to combine and pour into an oiled 8 X 8 inch baking dish, top with panko mixed with Parmesan, and bake until heated through and crispy on top, about 15 minutes.