Saffron Scented Cauliflower Pasta Recipes

RIGATONI WITH CAULIFLOWER, SAFFRON, AND RAISINS

Rigatoni with Cauliflower, Saffron, and Raisins image

This vegetarian pasta dish is popular in Sicily and southern Italy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 13

Ingredients

1/2 cup golden raisins
4 cloves garlic, peeled and minced
3 tablespoons olive oil
1/2 teaspoon crushed red-pepper flakes
7 anchovy fillets, minced
3 tablespoons capers (optional)
2 pinches saffron threads
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or white wine
1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
Salt and freshly ground pepper
1 pound dried rigatoni
10 fresh basil leaves
1/2 cup pine nuts, lightly toasted

Steps:

Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.

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