1 cup olive oil
bread, chopped into cubes, preferably day old
6 cloves garlic
1 lb. rigatoni
Boil salted water and add rigatoni. When tender, drain only half the water. Cauliflower can be added and boiled at the same time, or boiled or steamed separately. Meanwhile, in a separate saucepan, saute garlic in olive oil (do not brown). Add cubed bread and saute until toasty. Add garlic and bread mixture to rigatoni and cauliflower and stir. Season with salt and pepper. Even better the next day.
-compliments of Jennette Tomasetti
