Pasta with Green Cauliflower, Pine Nuts, and Currants
From Anna Tasca Lanza
1994
Ingredients
Directions
Cut the cauliflower into 1-inch florets and cook in boiling salted water until al dente, about 10 minutes. Reserve 1 c. of the cooking water and drain. Set aside.
Saute' the onion in the olive oil for 5 to 6 minutes, until just golden. Add the anchovies and mash them, then add the cauliflower with the reserved cooking water and the tomato sauce. Add the wine, cover, and simmer for 20 minutes.
Remove cover, simmer an additional 15 to 20 minutes until desired consistency is reached. Stir in the pine nuts and currants. Season to taste with salt and pepper and set aside.
Cook the perciatelli in boiling salted water until tender. Drain. Gently toss with half of the cauliflower sauce. Put the remaining sauce on top. Let rest for 5 minutes before serving.
Appetizers
