Rigatoni with Cauliflower and Tomato Sauce

1. 1

   In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.

2. 2

   Or toast them in a 350 oven for 5 to 10 minutes.

3. 3

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

4. 4

   Add the garlic and cook until fragrant, stirring, about 30 seconds.

5. 5

   Increase the heat to moderate.

6. 6

   Add the cauliflower, tomatoes, raisins, water, and salt and bring the sauce to a simmer.

7. 7

   Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.

8. 8

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

9. 9

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

10. 10

    Serve with additional Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.