Description
A delicious vegetarian pasta salad featuring roasted cauliflower, sautéed onions, raisins, and pine nuts, tossed with rigatoni.
Ingredients
Scale
- 5 Tbsp olive oil, divided
- 1/2 cup drained capers (about 3 ounces or 1–5.3 ounce jar)
- 1/2 cup pine nuts (about 2 ounces)
- 1/2 cup raisins
- 1/3 cup dry or sweet Marsala wine
- 2 large yellow onions, sliced thin (about 1 1/4 pounds)
- 1/4 cup chopped garlic
- 1 head cauliflower, florets only cut into medium-sized pieces (about 2 1/2 pounds)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pound rigatoni or other short pasta + salt for pasta water
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup grated Pecorino Romano cheese + more for topping
- Extra virgin olive oil for finishing
Instructions
- Roast Cauliflower: Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast at 425 degrees F until they are golden brown and tender, about 25 to 30 minutes, smelling wonderfully nutty and savory. Keep an eye on them to avoid burning; if they brown too quickly, reduce the heat slightly.
- Sauté Onions: In a pan, heat 2 tablespoons of olive oil over medium heat and add the sliced onions. Stir regularly until they are soft and slightly caramelized, which usually takes about 15 minutes. The sweet aroma should fill your kitchen, signaling they are ready. Do not rush this process; burnt onions can ruin the dish’s flavor.
- Prepare Raisins: Soak the raisins in warm water for about 30 minutes until they puff up and become plump and juicy. This step ensures they are soft and sweet, adding a nice contrast to the dish without being chewy.
- Cook Pasta: Boil your rigatoni according to package instructions until it is al dente. You will know it is ready when it has a slight bite but is not hard. Remember to reserve extra cooking water to loosen the final dish, or you may end up with a dry pasta salad.
- Mix Ingredients: In a large bowl, combine the roasted cauliflower, sautéed onions, plumped raisins, and cooked pasta. Drizzle with remaining olive oil and season it with salt, pepper, and herbs to taste. Toss everything gently until it is evenly mixed, but be careful not to break the pasta or cauliflower.
- Serve & Enjoy: Let the pasta salad sit for a few minutes to help the flavors mingle. Serve warm or at room temperature for a lovely meal.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat covered in a skillet over medium-low heat with a little water until warmed through.
- Expert Tips: For the fried capers, make them in advance and hold at room temperature. Toast pine nuts carefully to avoid burning them; stay nearby as they can brown quickly. Let the raisins soak for at least 1 hour for optimal texture.
- Reheating Instructions: Reheat in a skillet over medium-low heat with a splash of reserved pasta water until warmed through, about 5 to 7 minutes.
- Serving Suggestions: Pair with a side salad of arugula and lemon dressing, or serve with crusty Italian bread. Drizzle with spicy pepper oil for added heat.
- Recipe Variations: Substitute broccoli for cauliflower, add olives for a briny flavor, include anchovies for additional umami, or make it vegan by omitting cheese.
- Ingredient Notes: When choosing raisins, look for plump, soft ones for the best texture. For a non-alcoholic option, substitute Marsala wine with sherry vinegar, apple cider vinegar, or warm water.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg