Cauliflower Penne Puttanesca

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3/4 pound penne or some other short pasta

3 tablespoons olive oil

1 small head cauliflower (about 11/2 pounds), cored and cut into small florets

kosher salt and black pepper

2 cloves garlic, chopped

1 28-ounce can whole peeled tomatoes

1/2 cup pitted kalamata olives, chopped

2 tablespoons capers, rinsed

1/4 teaspoon crushed red pepper

2 tablespoons chopped fresh flat-leaf parsley

grated Parmesan, for serving

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