Inspired by the exotic flavours of Sicily, this cauliflower, currant and pine nut vegetarian pasta recipe is a tasty delight.
Ingredients
- 1 large cauliflower
- 50g currants
- ½ tsp loosely packed saffron strands
- 4 tbsp extra-virgin olive oil
- 5 garlic cloves, finely chopped
- ½ tsp chilli flakes
- 3 tbsp sun-dried tomato paste
- 225g small tubular pasta, such as chifferi rigati no 33, tubetti or penne
- 5 large plum tomatoes from a tin, roughly chopped
- 50g pine nuts, lightly toasted
- 2 tbsp chopped fresh flatleaf parsley
Method
- 1. Break the cauliflower into small florets and set aside. In a bowl, cover the currants with hot water and set aside. Put the saffron into another small bowl, cover with 4 tbsp hot water and leave to soak.
- 2. Heat the oil in a large, deep frying pan over a medium heat, add the cauliflower florets and fry for 5 minutes, stirring every now and then, until they are beginning to soften but haven’t coloured.
- 3. Sprinkle over the garlic and chilli, then cook for 1 minute more, stirring. Mix the tomato paste with 100ml warm water, stir into the cauliflower, cover, then cook gently for 10 minutes until the cauliflower is just tender.
- 4. Meanwhile, bring a large pan of well-salted water (1 tsp per 600ml) to the boil. Add the pasta and cook for 7 minutes or until al dente.
- 5. Drain the currants and add to the cauliflower with the saffron strands and water. Add the tomatoes, turn the heat up a little and cook for 3-4 minutes until the sauce thickens slightly. Season to taste, then stir in the pine nuts and parsley.
- 6. When cooked, drain the pasta, add to the cauliflower sauce, toss together well and serve.
Nutritional info
Per serving: 516kcals, 22.6g fat (2.7g saturated), 18g protein, 64.5g carbs, 20.3g sugar, 0.3g salt
Wine Recommendation
A light, juicy red works fine, but better is a sunny, bright and buttery Sicilian Chardonnay.