Roasted Romanesco Pasta with Pine Nuts and Raisins

Name: Roasted Romanesco Pasta with Pine Nuts and Raisins
Cuisine: British
Ingredients: 40 g raisins; Small handful of parsley, tough stalks removed and coarsely chopped; 3 anchovy fillets in oil; 40 g pine nuts; Parmesan; Juice of ½ lemon; ¼ tsp chilli flakes; 1 small romanesco cauliflower; 80 ml olive oil; 25 g fresh breadcrumbs; 450 g dried spaghetti; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Salty anchovies, sweet raisins, toasted pine nuts and roosted romanesco are a marriage made in heaven or, more precisely, southern Italy. Roasting the cauliflower gives it a wonderful depth of flavour which works perfectly not only with the pasta, but also with the romesco sauce which follows.

Ingredients

1 small romanesco cauliflower
80 ml olive oil
Salt and freshly ground black pepper

Europe
United Kingdom
Pasta
Fish course
Pescatarian

Method

Preheat the oven to 180°C/Gas 4. Break the romanesco cauliflower into florettes and toss in 60ml of the oil. Spread out on a baking sheet, sprinkle with salt and pepper and roast for