+
0 (0)

Categories: Main courses, Quick and easy

Rigatoni with cauliflower

Rigatoni with cauliflower
Los Angeles Times

At 5:30 in the evening, I'm often sitting in the bleachers watching baseball practice instead of making dinner. During warmups, while some parents discuss a missed relay, I find myself dreaming up ideas for quick pasta sauces. My objective on ... Read more

Active work and total preparation time: 30 minutes | Serves 4
  • 1/3 cup currants
  • 1/2 cup white wine, such as Pinot Grigio
  • Salt
  • 1 pound rigatoni pasta
  • 1/3 cup pine nuts
  • 2 tablespoons olive oil
  • 3 large cloves garlic, minced
  • 2 to 2 1/2 cups cooked cauliflower, cut into small pieces
  • 3 tablespoons capers, rinsed and drained
  • 8 anchovy filets, rinsed, patted dry and finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • Freshly ground pepper

Step 1Place currants in small bowl, cover with wine and set aside to plump, about 10 minutes.

Step 2Bring large pot salted water to boil for pasta. Cook pasta until al dente, 10 to 15 minutes.

Step 3While pasta is cooking, heat large skillet over medium heat. Add pine nuts and toast, stirring frequently until lightly browned, about 3 minutes. Set aside on plate. Add olive oil to skillet, and saute garlic until golden, about 1 minute. Add cauliflower and saute over medium-high heat, stirring often until golden brown, about 3 minutes. Add currants, wine, capers, anchovies, red pepper flakes and parsley. Simmer 2 minutes, add salt and pepper to taste, then remove from heat.

Step 4Drain pasta and place in warm serving bowl. Add cauliflower mixture and pine nuts, toss to combine. Serve immediately.

Each serving:
614 calories; 539 mg sodium; 7 mg cholesterol; 16 grams fat; 94 grams carbohydrates; 22 grams protein; 1.70 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Roasted salmon with marinated fennel and thyme
Souffle of goat cheese and walnuts
Whole fish with tapenade
Grilled Sea Bass With Indian-Spiced Cauliflower Puree