From Carole Peck at the Good News Restaurant & Bar
Recipe Serves 4 people
½ lb Orecchiette Pasta
4TB Olive Oil
1c Sliced Cauliflower Florets
½ c Golden Raisins
¼ c Pine Nuts
2 Lg Garlic Cloves, thinly sliced
5-6 Anchovies, chopped
½ c Parsley, coarsely chopped
In a large pot of boiling salted water, cook pasta till al dente.
Drain pasta, reserve ½ cup of the pasta water.
Toss drained pasta with 1TB olive oil.
In a saute pan, add the remaining oil.
Add sliced cauliflower, cook to soften and color.
Add raisins, let plump.
Add the pine nuts, color lightly.
Add sliced garlic, stir.
Add pasta, pasta water, anchovies and parsley.
Stir to caramelize until golden.