| 1 box | BARILLA Campanelle |
| 1 jar | BARILLA Spicy Marinara Sauce |
| 1/4 cup | extra virgin olive oil |
| 2 cloves | garlic, chopped |
| 5 cups (1 pound) | cauliflower, chopped into florets |
| 1/2 cup | red wine |
| 1/2 cup | kalamata olives, pitted and cut in half |
| 2 tablespoons | capers |
| to taste | salt |
| to taste | freshly ground black pepper |
| to taste | red pepper flakes (optional) |
| 2 tablespoons | fresh basil, chopped |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add garlic and cook until yellow in color.
ADD cauliflower and red wine. Simmer for 1-2 minutes until slightly reduced.
ADD Spicy Pepper Sauce, olives and capers to skillet. Simmer for 8-10 minutes or until cauliflower is tender. Season with salt and pepper; set aside.
COOK pasta according to package directions. Drain.
ADD hot pasta to sauce mixture. Add red pepper if desired.
TRANSFER to a serving dish or platter. Top with fresh basil and cheese.