Rigatoni with spring onions and cauliflower

Ingredients for 4 servings:

• 500g rigatoni
• 3 spring onions
• 1 garlic clove(s)
• 1 cauliflower
• 400 g tomatoes, firm ripe
• 5 tbsp olive oil, cold pressed
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and wash the spring onions, pat dry, and slice. Peel and finely chop the garlic clove. Clean the cauliflower, cut it into florets, and wash it thoroughly, then blanch it in boiling salted water for 2 to 3 minutes and set aside. Immerse the tomatoes in boiling water for 30 seconds and refresh with cold water. Then peel, deseed, and dice them. Heat the oil in a pan and fry the spring onions and garlic until translucent. Add the tomatoes, season generously with salt and pepper, and simmer for about 10 minutes. Add the cauliflower florets and simmer for another 5-6 minutes, then season to taste. Meanwhile, bring plenty of water to a boil and add salt. Cook the rigatoni until al dente, then drain. Toss the pasta with the vegetables and serve.