Cavatappi with Roasted Cauliflower and Tomatoes

By Tingrin3

Ingredients

• Ingredients:
• Cavatappi With Roasted Cauliflower and Tomatoes
• Serves: 4-6
• Prep time: 10 minutes
• Cook time: 45 minutes
• 1 head cauliflower, broken into florets
• 8 cloves of garlic, peeled and sliced lengthwise into thick slices
• 1 pint cherry tomatoes
• 3 large shallots, sliced into wedges
• 1/2 cup extra virgin olive oil
• 5 ounces baby arugula
• 12 ounces Cavatappi, or other curly pasta
• 1 cup Parmesan cheese
• For serving:
• 1/2 cup Buddy's Master Breadcrumbs, or plain breadcrumbs
• 1/2 tablespoon extra virgin olive oil

Preparation

Step 1

Directions:
1.Preheat oven to 425 degrees.
2.Bring a large pot of salted water to boil.
3.On a baking sheet, toss cauliflower, tomatoes, shallot, and garlic with 2-4 tablespoons oil; season with salt and pepper. Toss with breadcrumbs, generously. Put baking sheet in the oven and roast until cauliflower is lightly browned and tender, and the tomatoes start to pop, about 45 minutes. Toss occasionally.
4.Cook the Cavatappi in boiling water until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the Cavatappi and return it to the pot. Stir in the roasted vegetables, arugula, cheese, and enough pasta water to make a sauce to coat the pasta. Season to taste with salt and pepper.
5.Transfer pasta to a large serving bowl and top with toasted breadcrumbs.