Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
Preparation time: 40 minutes
Cooking time: 20 minutes


  • 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)


  • 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.

    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.
    main ingredients: type of dish: cuisine: Italy   Type of meal: dinner  
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Cauliflower and pasta

Add Comment

* Required information
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!

Fall food carousel

Winter   | Spring   | Summer