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A Greek spaghetti dish featuring tomatoes, cinnamon, raisins and pinenuts along with cauliflower. Recipe courtesy of Fast Expert in Food and Wine Magazine.
- 5 tablespoons extra virgin olive oil
- 1⁄4 cup panko breadcrumbs (Japanese bread crumbs)
- 1 medium onion, halved and sliced thinly
- 1 head cauliflower (1 1/2 lbs.cut into 1-inch florets)
- 2 large garlic cloves, minced
- 1 teaspoon cinnamon
- 3 cups chicken stock
- 2 tablespoons white vinegar
- 1⁄2 cup tomato sauce
- 1 tablespoon tomato paste
- 1⁄4 cup golden raisin
- 1 lb spaghetti
- salt & freshly ground black pepper
- 1⁄4 cup pine nuts, toasted
- Bring a large pot of water to a boil. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the panko and toast until golden, about 1 minute. Transfer to a plate. Wipe out skillet and heat remaining 3 tablespoons of olive oil. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower, garlic and cinnamon and cook for 1 minute. Add the stock, vinegar, tomato sauce and tomato paste, raisins and bring to a simmer. Cover partially and cook until the cauliflower is just tender, about 10 minutes.
- Meanwhile, salt the boiling water, add the spaghetti and cook until al dente. Drain.
- Add the spaghetti to the cauliflower and toss to coat. Season with salt and pepper, to taste, and cook over moderate heat, tossing, until the sauce thickens, about 3 minutes. Transfer to serving bowls, garnish with the pine nuts and panko and serve immediately.