Feb 22, 2011

Farfalle with Cauliflower and Raisins

I don't know if your kids will like this (mine didn't), but I thought it was a nice pasta salad and a pleasant change of pace from the usual pasta dish.

Farfalle with Cauliflower and Raisins
Serves 4-6

1/2 cup raisins
1 cup hot water
2 tablespoons extra virgin olive oil
1 large head of cauliflower, broken into small florets
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 2-oz can oil-packed anchovies
3/4 cup chicken broth (or white wine)
12-16 ounces dried farfalle, cooked according to package directions
1/4 cup freshly grated Parmesan cheese

1. Combine raisins and hot water and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the cauliflower and garlic and saute until the cauliflower is lightly browned (about 10 minutes). Add the red pepper flakes and anchovies, and stir until the anchovies have mostly dissolved. Add the broth or wine and simmer until the cauliflower is "al dente" and the liquid has reduced by half (about 15 minutes). Stir in the pasta. Serve with Parmesan cheese.

Note: I cooked the pasta first until it was al dente, then drained it and covered the colander with the lid while I cooked the cauliflower in the same pot. (I set aside some pasta tossed with a little butter for the boys.) This dish is great cold the next day.

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