Sicilian CauliShoots Pasta
The orecchiette ear-shaped pasta goes beautifully with the tender CauliShoots in this dish. Simple and quick to make this recipe is sure to become one of your go-to staples.
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
You’ll need
50g sultanas
½ tsp loosely packed saffron strands
225g orecchiette pasta (or any other shaped pasta)
250g CauliShoots
4 tbsp extra-virgin olive oil
5 garlic cloves, finely chopped
½ tsp chilli flakes
5 large plum tomatoes from a tin, roughly chopped
3 tbsp sun-dried tomato paste
Salt and pepper, to taste
50g pine nuts, lightly toasted
2 tbsp chopped fresh flatleaf parsley
What to do
In a bowl, cover the sultanas with hot water and set aside. Put the saffron into another small bowl, cover with 4 tbsp hot water and leave to soak.
Bring a large pan of well-salted water to the boil. Add the orecchiette and cook for 4 minutes, then add the CauliShoots and cook for a further 4 minutes.
Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the garlic and chilli flakes, then cook for 1 minute, stirring.
Drain the sultanas and add to the pan with the saffron strands and water. Add the tomatoes and tomato paste, turn the heat up a little and cook for 3-4 minutes until the sauce thickens slightly. Season to taste, then stir in the pine nuts and parsley.
When cooked, drain the orecchiette and CauliShoots, toss together with the sauce and serve.
Recipe courtesy of CauliShoots
Melina - Assistant Editor
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