Whole-Wheat Spaghetti with Cauliflower and Raisins
By America's Test KitchenPublished on June 25, 2013
Time
1¼ hours
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)½ teaspoon red pepper flakes Table salt 1 small head cauliflower, cut into 1-inch florets½ cup golden raisins, coarsely chopped½ cup pine nuts, toasted and coarsely chopped3 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 ½ cup)
Before You Begin
The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste. Our favorite brand of whole-wheat spaghetti is Bionaturae.
Instructions
- Combine 4 tablespoons oil, garlic, anchovies, red pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.
- Heat remaining 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and ¼ teaspoon salt; cook, stirring occasionally, until well browned and tender, 10 to 12 minutes.
- Push cauliflower to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with cauliflower and cook for 1 minute longer. Remove skillet from heat and stir in raisins, pine nuts, parsley, and lemon juice.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve immediately.
Time
1¼ hoursYield
Serves 4Ingredients
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)
½ teaspoon red pepper flakes
Table salt
1 small head cauliflower, cut into 1-inch florets
½ cup golden raisins, coarsely chopped
½ 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 ½ cup)
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)
½ teaspoon red pepper flakes
Table salt
1 small head cauliflower, cut into 1-inch florets
½ cup golden raisins, coarsely chopped
½ 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 ½ cup)
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)
½ teaspoon red pepper flakes
Table salt
1 small head cauliflower, cut into 1-inch florets
½ cup golden raisins, coarsely chopped
½ 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 ½ cup)
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 cauliflower provides a nice counterpoint to the whole-wheat pasta’s hearty texture. Starch from some added pasta liquid thickens the sauce and helps it cling to the spaghetti. A sprinkling of freshly grated Pecorino Romano, which our tasters preferred to the more subtle Parmesan, adds a salty tang to a simply sauced whole-wheat spaghetti recipe.
Before You Begin
The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste. Our favorite brand of whole-wheat spaghetti is Bionaturae.
Instructions
- Combine 4 tablespoons oil, garlic, anchovies, red pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.
- Heat remaining 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and ¼ teaspoon salt; cook, stirring occasionally, until well browned and tender, 10 to 12 minutes.
- Push cauliflower to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with cauliflower and cook for 1 minute longer. Remove skillet from heat and stir in raisins, pine nuts, parsley, and lemon juice.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve immediately.
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