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Ingredients

Serves 4

• 1 pound dried rigatoni
• FOR THE CAULIFLOWER MIXTURE
• 1/2 cup golden raisins
• 4 garlic cloves, peeled and minced
• 3 tablespoons olive oil
• 1/2 teaspoon red-pepper flakes
• 7 anchovy fillets, minced
• 3 tablespoons capers (optional)
• 2 pinches saffron
• 1 cup chicken stock, white wine, or water
• 1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
• Salt and freshly ground black pepper
• FOR THE GARNISH
• 10 fresh basil leaves
• 1/2 cup pine nuts, lightly toasted

Description

Martha Stewart