Rigatoni with Cauliflower and Tomato Sauce

Rigatoni with Cauliflower and Tomato Sauce
Photo by © Melanie Acevedo

Ingredients

  • ¾ pound rigatoni
  • 3 tablespoons olive oil
  • 1/3 cup raisins
  • 1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart florets)
  • ¼ cup grated Parmesan, plus more for serving
  • 1/3 cup pine nuts
  • ¾ teaspoon salt
  • + 5 more ingredients
    • 1 ¾ cups canned crushed tomatoes in thick puree (one 15-ounce can)
    • 2 tablespoons water
    • 3 cloves garlic, minced
    • ¼ teaspoon fresh-ground black pepper
    • ½ cup thin-sliced basil leaves or chopped fresh parsley

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. 2. In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, ab...

View full recipe at My Recipes

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