Clean the cauliflower and separate the florets from each other, wash and drain them.
Toast the diced bacon in a pan. When it has become crispy add the oil and then the tomatoes already washed and cut into wedges. Add salt to taste, a bit of water and cook covering the pan with a lid, over low heat for about 10 minutes.
Meanwhile, cook the cauliflower florets in salted water for about 10 minutes if the florets are small, 15 minutes if they are bigger. Now add the Pennette della Domenica Filotea and cook for 6 minutes since the water starts to boil again. Drain well the egg pasta and toss it in the pan with the bacon and the cauliflower for few minutes. Serve immediately and enjoy!