Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, finely chopped (~2c) 1 c Black olives, pitted
3 tb Olive oil 1/2 c Bread crumbs
1/4 c Red wine 1 sm Head cauliflower
2 c Undrained canned Italian 1 lb Short, chunky pasta
-plum tomatoes (16 oz cn) -(shells, ziti or fusilli)
1/2 t Crushed red pepper flakes Chopped fresh parsley (opt)
1 1/2 t Chopped fresh oregano

Bring a large covered pot of water to al rapid boil. While the water
heats, saute the onions in a saucepan in 2 tablespoons of the oil
until transluscent. Add the wine and the juice from the tomatoes.
Squeeze the tomatoes with your hand to crush them and add them. Stir
in the red pepper flakes and oregano. Slice each olive in half
langthwise and add it to the sauce. Simmer gently, covered.

In a small, heavy skillet, saute the bread crumbs in 1 tablespoon of
olive oil, stirring constantly until crisp. Set aside.

Chop the cauliflower florets into bite-sized pieces. When the pot of
water comes to a boil, ease in the cauliflower and cook for 5 minutes.

Remove the cauliflower from the water with a slotted spoon or sieve
and add it to the simmering sauce. Stir well.

Cook the pasta in the same boiling water until al dente. Drain and
divide it among warmed individual dishes. Top with the toasted bread
crumbs and parsley, if desired, and serve immediately.

Each 8-oz serving has: 282 calories, 7.7 grams protein, 8.4 grams
fat, 43.7 grams carbohydrate, 410 milligrams sodium, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94

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