Penne with Cauliflower and Leeks
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 medium leeks, white and light-green parts thinly sliced crosswise
- 2 garlic cloves, thinly sliced
- 1 pound cauliflower, cut into 1-inch florets
- 1 fresh red chile, seeded and thinly sliced
- 1 cup dry white wine
- 1/2 cup water
- 8 cherry tomatoes, quartered
- 3/4 pound penne rigate
- Salt and freshly ground black pepper
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