- Prep-time: / Ready In:
- Makes 4 servings
- Serving size: ¼ of recipe
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Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still packed with flavor. Plus, with a little bit of flavor-packed miso, you won’t miss the fish—or all that oil.
By Del Sroufe,
Ingredients
- 1 pound whole-grain linguine, cooked, drained, and kept warm
- 1 large head cauliflower, cut into florets
- 2 medium red onions, peeled, halved, and thinly sliced
- 4 cloves garlic, peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon mellow white miso, dissolved in 3 tablespoons hot water
- ½ cup golden raisins
- Large pinch saffron, soaked for 10 minutes in ¼ cup hot water
- 3 tablespoons pine nuts, toasted
- Chopped parsley
Instructions
- Cook the pasta according to package directions. Drain and keep warm, reserving ½ cup of the cooking water.
- Steam the cauliflower in a double boiler or steamer basket for 6 minutes, or until tender. Drain and rinse until cool. Set aside.
- Place the red onions in a large saucepan and sauté over medium-high heat for 8 to 10 minutes, or until the onions are browned. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
- Add the garlic and tomato paste and cook for another minute.
- Add the dissolved miso, raisins, and saffron with its soaking liquid. Simmer the mixture for 2 minutes.
- Add the steamed cauliflower, stirring until heated through, and then add the cooked linguine. Toss well, adding reserved pasta cooking water as needed if the mixture is too thick.
- Serve garnished with the pine nuts and parsley.
Nutritional Information:
Per serving (¼ of recipe): 616 calories, 120 g carbohydrates, 22 g protein, 7.1 g total fat, 1 g saturated fat, 0 g cholesterol, 239 mg sodium, 10 g fiber, 22 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(4 from 1 vote)really good! i roasted the cauliflower instead and loved it :)