Ingredients
1/2 cup golden raisins
4 cloves garlic, peeled and minced
3 tablespoons olive oil
1/2 teaspoon crushed red-pepper flakes
7 anchovy fillets, minced
3 tablespoons capers (optional)
2 pinches saffron threads
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or white wine
1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
Salt and freshly ground pepper
1 pound dried rigatoni
10 fresh basil leaves
1/2 cup pine nuts, lightly toasted
Preparation
Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.
