Perciatelli (Bucatini) with Cauliflower 

8 Whole Garlic Cloves

¾ Extra Virgin Olive Oil

⅛ Tsp. Red Pepper Flakes

30 oz.  (About 3 Cups) Fresh Cherry Tomatoes

⅛ Tsp. Red Pepper Flakes

1 tsp. Salt

½ Tsp. Black Pepper

1 Head Cauliflower cut into small florets

10 Fresh Basil Leaves 

1 lb. Pericatelli Pasta

Grated Pecorino Romano

In a large frying pan put the olive oil, red pepper flakes and garlic.  Put on a very low flame and cook the garlic. Make sure you do not burn it.  By cooking on a low flame you will not only cook the garlic but infuse the oil as well.  

Bring a pot of water to a boil.  Make sure you salt the water as well.  Add the tomatoes and cook until they float to the top.  About 4 minutes.  Remove from the pot into a strainer. 

Using the side of your fork, smash the garlic in the olive oil.  You will see that it will start to almost melt into the oil. Add the tomatoes to the olive oil and garlic and raise the heat to medium low. As the tomatoes begin to cook,  press down on them gently to smash them into the oil.  Season with salt and pepper.

Now boil the cauliflower and cook until fork tender (about 5 minutes). Do not over cook. Remove using a slotted spoon and put into the tomato mixture.  Cook for about ten minutes and add fresh chopped basil. 

Boil your pasta.  Reserve some pasta water.  Drain the pasta and add the sauce.  Add some pasta water to liquify the sauce slightly.  Serve and top with grated Pecorino. 

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