Name: Rotini Pasta with Cauliflower, Chard, Anchovy, Raisins & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 anchovy fillets, packed in oil; 1 ½ medium heads cauliflower; 6 cloves garlic; 85 g Parmesan cheese; ¾ cup pine nuts; ¾ cup raisins; 425 g rotini pasta; 1 ½ bunches Swiss chard; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Rotini Pasta with Cauliflower, Chard, Anchovy, Raisins & Pine NutsRotini Pasta with Cauliflower, Chard, Anchovy, Raisins & Pine Nuts — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

9 anchovy fillets, packed in oil

1 ½ medium heads cauliflower

6 cloves garlic

85 g Parmesan cheese

¾ cup pine nuts

¾ cup raisins

425 g rotini pasta

1 ½ bunches Swiss chard

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve 1 cup of pasta cooking water before draining.)

Meanwhile, preheat another large pot over medium heat.

Once the pot is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve pot for later use.)

Wash and dry cauliflower; separate each head into bite-sized florets and cut stems into smaller pieces.

Return pot to medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add cauliflower and salt; cook stirring occasionally, until tender and deeply browned, about 10 minutes.

Meanwhile, wash and dry chard; fold leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Place leaves in a medium bowl bowl and stems in another small bowl. (Set bowl with leaves aside.)

Peel and thinly slice garlic. Add to the bowl with the chard stems.

Mince anchovy fillets. Add to the bowl, along with raisins and crushed red pepper, then stir to combine. Set aside.

Finely grate Parmesan.

When the cauliflower is browned, add anchovy mixture to the pot. Cook, stirring occasionally, until garlic is fragrant, 1-2 minutes.

Add drained pasta, ½-cup reserved pasta water, vinegar, and toasted pine nuts to the pot. Continue to cook, stirring frequently, until heated through, 2-3 minutes more. (Add more pasta water, 1 tablespoon at a time, as needed, to coat the pasta.)

Add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful.

Add Parmesan and salt to the pot; continue to cook, stirring occasionally, until the chard is tender, 1-2 minutes more. Remove from heat.

To serve, divide pasta between plates or bowls. Drizzle with oil and enjoy!

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