Ingredients
⅓cuppine nuts
3tbspolive oil
3clovesgarlic
1small head cauliflower,(about 1½ lbs)
1¾cupscrushed tomatoes in thick puree,(15 oz), canned
⅓cupraisins
2tbspwater
¾tspsalt
¾lbrigatoni
½cupbasil leaves,thin sliced, or chopped fresh parsley
¼cupparmesan,grated
¼tspfresh ground black pepper
Preparation
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes until golden brown.
In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook for about 30 seconds until fragrant, stirring. Increase the heat to moderate.
Add the cauliflower, tomatoes, raisins, water, and, salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, for about 10 minutes until the cauliflower is very tender.
In a large pot of boiling, salted water, cook the rigatoni for about 14 minutes until just done. Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan, and pepper.
Serve with additional Parmesan.
