1Tbsp./½ oz. anchovy paste or finely chopped anchovy fillets*
½cup/4 oz. red wine
128 oz. can whole tomatoes
½cup/2 oz. raisins
Preheat oven to 400ºF. Place cauliflower on a baking tray. Sprinkle with salt and pepper and half the oil. Toss well to coat. Place in the oven until softened and golden on the edges, about 15 minutes. Reserve.
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions. Drain and reserve.
Heat a large saucepan over medium heat. Add remaining oil and the onion. Sauté until softened and starting to brown, about 5 minutes. Add the garlic, thyme, and anchovy and cook, stirring, until aromatic (about 1 minute).
Deglaze the pan with red wine, stirring up any brown bits from along the bottom of the pan. Stir in the tomatoes, breaking them up with a whisk or clean kitchen scissors. Stir in cauliflower and raisins. Simmer sauce until it has thickened and the flavors have come together (about 15 minutes).
Toss with rigatoni. Adjust seasoning with salt and pepper, if needed. Divide between bowls and sprinkle with parsley.
*Omit if adhering to a strict vegetarian diet. Nori, miso, or mushrooms can be used as a substitute.
An exclusive PastaFits.org recipe.
Rigatoni with Cauliflower
Amount Per Serving (1 Cup)
Calories 276Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.