Whole-Wheat Spaghetti with Cauliflower and Raisins

Name: Whole-Wheat Spaghetti with Cauliflower and Raisins
Yield: Serves 4
Ingredients: 6 tablespoons, extra-virgin olive oil; 6 medium, garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 6 , anchovy fillets, finely minced (about 1 tablespoon) (see note); 1/2 teaspoon, red pepper flakes; , Table salt; 1 small head, cauliflower, cut into 1-inch florets; 1/2 cup, golden raisins, coarsely chopped; 1/2 cup, pine nuts, toasted and coarsely chopped; 3 tablespoons, coarsely chopped fresh parsley leaves; 1 - 2 tablespoons, juice from 1 lemon (see note); 1 pound, whole-wheat spaghetti (see note); 1 ounce, grated Pecorino Romano cheese (about 1/2 cup)

0 comments

Appears in Cook's Illustrated March/April 2010

Main Courses

Pasta

Vegetables

Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavor. Neither is cream sauce or pesto. So what is?

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with raisins and sautéed cauliflowe...

This is a members' feature.