Rigatoni With Cauliflower

Recipe Ingredients

1/3 cup	20g / 0.7oz	Currants
1/2 cup	118ml	White wine such as Pinot Grigio
		Salt - to taste
1 lb	454g / 16oz	Rigatoni pasta
1/3 cup	78ml	Pine nuts
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Garlic cloves - minced (large)
2 cups	292g / 10oz	Cooked cauliflower - (to 2 1/2 cups) - cut small pieces
3 tablespoons	45ml	Capers - rinsed, drained
8		Anchovy filets - rinsed, patted dry,
		And finely chopped
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1/2 cup	46g / 1.6oz	Minced fresh parsley
		Freshly-ground black pepper - to taste

Recipe Instructions

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

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

While 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.

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

This recipe yields 4 main-course servings.

Each serving: 614 calories; 539 mg sodium; 7 mg cholesterol; 16 grams fat; 94 grams carbohydrates; 22 grams protein; 1.70 grams fiber.

Source:
The Los Angeles Times, 03-22-2000

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