Whole grain flour penne pasta with color Sicilian cabbage, raisins and pine nuts

Recipe for a dish consisting of fried with garlic and shallots cauliflower. Raisins, pine nuts and capers, fried together with thyme and wine vinegar. Whole grain penne pastes flour. Served in Sicilian style with the addition of a large quantity pecorino romano cheese and olive oil. Share with friends: Time: 45 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

500 – 550 gr. chopped 2 cm. cauliflower inflorescences (approx. 5 tbsp.)
350 gr Penne pasta (feathers) made from whole wheat flour grinding
2 tsp salt, and even if necessary
4 tbsp. l olive oil, and more to serve
1 large shallots, chop
2 cloves of garlic, crush
3/4 Art. boiled water
1/4 Art. white wine vinegar
2 tbsp. l light raisins
1 tbsp. l honey
1 tbsp. l capers
1 sprig of fresh thyme
1 bay leaf
2 tsp fennel seed, optional
Freshly ground black pepper
3 tbsp. l roasted pine nuts
3 tbsp. l chopped fresh parsley
1/4 Art. grated cheese pecorino romano, and also for serving

Recipes with similar ingredients: cauliflower, penne pasta, shallots, garlic, wine vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, pine nuts, parsley, cheese pecorino romano

Recipe preparation:

Heat 2 tbsp. l olive oil in a large pan. Add cauliflower, shallots and garlic, and fry at medium-high stirring until cauliflower will get a golden color, about 8 minutes Push vegetables to the side.
Add another 2 tbsp to the same pan. l olive oil, capers, raisins, fennel seeds, and fry a little, then pour water and wine vinegar, bring to a boil. Reduce temperature, and add honey, a sprig of thyme, bay leaf, 2 tsp. salt, and black pepper to taste. Cover and cook with medium temperature until the cabbage is soft, about 7 to 8 minutes. Remove from plate, and take out a sprig of thyme and bay leaf. Mix cedar nuts and parsley.
Bring water to a boil in a large saucepan, add plenty of salt. Add the pasta and cook until al dente, a little less than indicated in the instructions on the package. Throw in a colander and give stand. Transfer to a large bowl. Stir in vegetables and cheese. Serve immediately with plenty of pecorino cheese Romano and olive oil.