Rigatoni with Cauliflower and Tomato Sauce

Name: Rigatoni with Cauliflower and Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters thin-sliced basil leaves or chopped fresh parsley; 414 milliliters canned crushed tomatoes in thick puree (one 15-ounce can); 680 grams small head cauliflower (about , cut into small florets (about 1 quart florets); 3 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 3 Tbsps olive oil; 59 milliliters grated Parmesan, plus more for serving; 79 milliliters pine nuts; 79 milliliters raisins; 340 grams rigatoni; 1 teaspoons salt; 2 Tbsps water

Rigatoni with Cauliflower and Tomato Sauce might be just the main course you are searching for. One serving contains 625 calories, 20g of protein, and 22g of fat. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of thin- basil leaves, salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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.

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Pine Nuts

Toast

Equipment you will use

Frying Pan

Oven

In a large frying pan, heat the oil over moderately low heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate.

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Garlic

Add the cauliflower, tomatoes, raisins, water, and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.

Ingredients you will need

Cauliflower

Tomato

Raisins

Sauce

Water

Salt

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.

Ingredients you will need

Rigatoni

Water

Equipment you will use

Pot

Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan, and pepper.

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Cauliflower

Pine Nuts

Parmesan

Rigatoni

Pepper

Basil

Sauce

Serve with additional Parmesan.

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Parmesan

Wine Recommendation: Barbera is the everyday wine of the Piedmontese, and this pasta will show you why. High in acid, low in tannin, and chock-full of bright blackberry fruitiness, barberas are perhaps the best wines in the world to serve with tomato-based dishes.

Ingredients you will need

Blackberries