Cauliflower and Pasta
When buying anchovies, make sure to select the meatiest, best-quality ones available; otherwise, they may be mealy or too salty.
- 1/2 cup pine nuts
- 1/2 cup golden raisins
- 3 tablespoons olive oil
- 4 cloves garlic, peeled and minced
- 1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
- 1/2 teaspoon red-pepper flakes
- 7 anchovy fillets, minced
- 3 tablespoons capers
- 1 cup white wine
- Coarse salt and freshly ground pepper
- 1 pound dried rigatoni
- 10 fresh basil leaves, very thinly sliced
- Roasted Pepper
Heat a large skillet over medium-high heat. Add pine nuts, and toast, stirring frequently until golden brown, about 5 minutes. Set aside in a small bowl.
Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes.
Heat olive oil in the same large skillet over medium-low heat. Add garlic and cauliflower, and sauté until golden, about 5 minutes. Add pepper flakes, anchovies, capers, and wine. Simmer 2 to 3 minutes. Meanwhile, drain raisins, discarding water. Add raisins; season with salt and pepper. Cook, covered, 10 to 12 minutes, until cauliflower is fork-tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.
Meanwhile, bring a pot of water to a boil. Add salt and rigatoni, and cook until pata is just tender, about 10 minutes or following label instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with basil and pine nuts. Garnish with roasted pepper.