RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE
Even if you've never been particularly fond of cauliflower, we think you'll find this pasta pretty irresistible. The vegetable is braised with garlic, sweet raisins and crushed tomatoes until tender and then tossed with crunchy toasted pine nuts and chunky rigatoni. What's not to love?
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- FOR PINE NUTS: In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree F oven for 5 to 10 minutes.
- FOR CAULIFLOWER AND TOMATO SAUCE: In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate. Add the cauliflower, tomatoes, raisins, water and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.
- FOR PASTA: In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
- TO SERVE: Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan and pepper. Serve with additional Parmesan.
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