Cauliflower and Ziti

A Great Opportunity To Use Fresh Tomatoes From The Garden
1/4 cup extra-virgin olive oil
1/4 pound pancetta (Italian bacon), diced
1 head cauliflower,break into florets wash and drain.
3 cloves garlic, minced 1 pound fresh tomatoes, skinned, seeded, and coarsely chopped
1/2 cup water or chicken broth
1 tablespoon plus 1/4 teaspoon salt
Grinding black pepper
1 pound ziti
1/4 cup reserved pasta-cooking water
Grated Pecorino cheese for sprinkling over pasta
Heat 2 tablespoons of the olive oil in a large skillet, add the pancetta, and cook, stirring, over medium heat, until the pancetta begins to render its fat.
Stir in the cauliflower and continue cooking for another 3 minutes.
Stir in the garlic and continue cooking until the garlic softens.
Stir in the tomatoes, chicken broth, 1/4 teaspoon of the salt, and the pepper
Cover the pan and cook over medium-low heat for 5 minutes. The cauliflower should remain al dente, or have a bit of crunch to it. Set the cauliflower aside and keep it warm while the ziti is cooking. In a pasta pot with insert, bring 4 to 6 quarts of water to a boil. Stir in the remaining tablespoon of salt and the ziti. Stir the ziti once or twice. Cover the pot and bring to a boil, then remove the cover and cook until the ziti is al dente. Drain the ziti into a colander, reserving 1/4 cup of the cooking water. Return the ziti to the pasta pot. Stir in the cauliflower, the reserved water, and the remaining 2 tablespoons of olive oil and mix well over medium-low heat. Transfer the mixture to a platter, sprinkle the top with Pecorino cheese, and serve immediately.