Cauliflower and pasta

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Photo: Page Turner E-cookbooks

Prep Time:
40 minutes
Cooking Time:
20 minutes
Servings:
4


  • For the Cauliflower and pasta:
  •  Tags for<b>Cauliflower and pasta
  • Tags for Cauliflower and pasta
  • main ingredients:
  • cauliflower Pageturner Cookbook
  • raisins/currants Pageturner Cookbook
  • pasta Pageturner Cookbook
  • type of dish:
  • dinner Pageturner Cookbook
  • main Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
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    Ingredients

    • 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 black pepper to taste
      1 pound dried rigatoni
      10 fresh basil leaves, very thinly sliced
      roasted pepper, for garnish (recipe follows)

    Directions

    1. 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.
    2. Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes.
    3. Heat olive oil in the same large skillet over medium-low heat. Sauté garlic and cauliflower 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 black 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.
    4. Meanwhile, cook rigatoni in salted boiling water until 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.

    ROASTED PEPPER
    1 yellow or red bell pepper.
    Heat a gas burner to high. Place pepper over flame. Roast until blackened all over, turning as necessary. Wrap pepper in a paper towel, enclosing completely. Let steam for 2 minutes. Unwrap, and peel blackened skin from pepper, using a paper towel. Discard skin. Stem and seed pepper.

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