Rigatoni col Cavolfiore

Name: Rigatoni col Cavolfiore (Pasta tubes with cauliflower)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: 4 tablespoons (4 X 15 ml spoon) olive oil; 1½ oz (40 g) pine nuts or chopped walnuts, lightly toasted in the oven; 3 medium-size onions, sliced finely; 1½ oz (40 g) sultanas; 4 fl oz (110 ml) warm water; 1¾ oz (47 g) can of anchovy fillets, drained and chopped; a good pinch of saffron filaments, soaked in 2 tablespoons (2 X 15 ml spoon) warm water (optional); 2 tablespoons (2 X 15 ml spoon) tomato purée; 1 teaspoon (5 ml spoon) dried oregano; 12 oz (350 g) rigatoni or macaroni; a large cauliflower or 1 lb (450 g) cauliflower florets; 2 oz (50 g) freshly grated parmesan (or mature Cheddar) cheese (optional); a knob of butter; salt and freshly ground black pepper

Pasta tubes with cauliflower

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

In this delicious sauce, cauliflower is transformed into a new taste experience. The anchovies, crunchy nuts and raisins are a savoury complement to the taste and texture of the pasta. Follow with a simple meat dish and green salad.

Ingredients

4 tablespoons (4 X 15 ml spoon) olive oil
3 medium-size onions, sliced finely

Europe
Italy
Pescatarian
Pasta
Mediterranean

Method

Heat the oil in a large saucepan and sauté the onions, covered, until softened. Add the toasted nuts, sultanas, anchovies, water, tomato purée and oregano, and the saffron water if used. Cover and simmer for 20 minutes.

Meanwhile, separate the cauliflower into florets, if necessary, as evenly as possible. Drop into a large saucepan of rapidly boiling salted water and boil until just ten