Linguine pasta with cauliflower

Ingredients:

• 350 g of linguine pasta
• 4 cups coarsely chopped cauliflower florets
• 4 tablespoons extra-virgin olive oil
• 2 crushed cloves of garlic
• 1/4 cup panko (Japanese breadcrumbs)
• 1/2 cup chopped and fried onion
• 1/2 - 1 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese, plus more for sprinkling
• 2 tablespoons chopped fresh basil
• 1/4 cup pine nuts

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil. Add the pasta and cook according to package directions. Reserve 1 cup of the cooking liquid, then drain the pasta. Return it to the saucepan and toss with 1 tablespoon of olive oil.
2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds. panko breadcrumbs Add the fried onion and lightly fry, stirring, for 3 minutes. Transfer to a plate and wipe out the pan.
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the cauliflower and cook until the edges are golden brown, about 4 minutes. Add the red pepper flakes and cook for 30 seconds. Pour in the reserved cooking liquid and cook for about 1 minute, until the liquid has reduced by half and the cauliflower is tender but still crisp.
4. Add the pasta, onion mixture, and Parmesan to the pan and stir. Season with salt. Sprinkle with basil, pine nuts, and more Parmesan.