Pasta con cavolfiore e broccoli siciliani

This is what we had for dinner last night.  Again, adapted from Food & Wine’s September, 2007 issue.  Seriously, I thought that Chris was going to choke when he looked at the serving dish in the center of the table containing nothing but plain-looking pasta and vegetables.  I must say, he ate every bite that was served to him.  He offered only that it may be enhanced by the addition of meat, and even suggested fillet.
The parts:
1/4 cup olive oil
2 medium leeks (greens and whites)
2 cloves of garlic sliced up thin
1/2 head cauliflower
1/2 head broccoli
1 fresh red chile  sliced up thin
1 cup water
8 cherry tomatoes, quartered
1/2 pound penne rigate
The making: In a large skillet (that you have a cover for) heat the olive oil.  Add the leeks and cook over a low heat, stirring quite often until the leeks are softened (about 10 minutes).  Add the garlic, cauliflower, broccoli and chile, cover and cook over a low heat, stirring occasionally until the cauliflower & broccoli are tender (about 20 minutes).  Add the water and cover to simmer until the liquid has reduced to about 1/3 cup (about 10 minutes).  Add the cherry tomatoes, return the cover, and turn off the heat.
While all of that is going on, boil your heavily salted water and then cook the penne.  Pour the cooked pasta into a large serving dish, toss with cooked vegetables and season with salt and pepper.
Pasta with garlic and olive oil is a great combination all on its own.  The broccoli and cauliflower add texture to that.  The leeks lend a great flavor that I certainly don’t get in my everyday dishes.   A very pleasing dish overall.  I agree that the addition of meat would not ruin it and would suggest some sausage or even lamb (baa…aaaah).
J