Rigatoni with Cauliflower, Saffron, and Raisins
Pasta and Pizza • European
Description
Rigatoni with Cauliflower, Saffron, and Raisins
Ingredients
- Garlic 4 cloves
- Olive Oil 3 tablespoons
- Chili Flakes ½ teaspoon
- Light Raisins, Seedless 5 oz
- Anchovy fillet 5 pieces
- Capers 3 tablespoons
- Saffron a pinch
- Chicken Broth 1 cup
- Cauliflower 1 head
- Coarse Salt to taste
- Ground Black Pepper to taste
- Green Tagliatelle Pasta 20 oz
- Fresh basil leaves 10 pieces
- Toasted Sesame 5 oz
Step-by-Step Guide
Step 1
In a bowl, soak the raisins in warm water.
Step 2
Sauté the minced garlic in olive oil in a skillet over medium heat for 2–4 minutes until golden. Add the red pepper flakes, minced anchovies, capers, saffron, and broth. Stir for 2–3 minutes.
Step 3
Add the cauliflower cut into small pieces and the raisins. Season with salt and pepper, cover, and cook for 10–12 minutes until the cauliflower is tender. Then, uncover and let the liquid evaporate over high heat for 1–2 minutes.
Step 4
Meanwhile, cook the pasta in boiling salted water until al dente. Drain and return to the pot.
Step 5
Add the cauliflower mixture to the pasta and sprinkle with chopped basil and pine nuts. Serve immediately.
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