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
1/2 teaspoon red-pepper flakes
7 anchovy fillets, minced
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
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
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.
1 yellow or red bell
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