Pasta Cavalfiore

1/3 C. currants
8 oz canned tomato sauce
1/4 tsp. crumbled saffron
1 T. olive oil
1 C. chopped onions
3 garlic cloves, minced
red pepper flakes to taste
8 C. cauliflower florets
1/2 tsp. salt
1 T. anchovy paste or 2-3 minced anchovy fillets
1/4 C. toasted pine nuts or pistachios
1 T. lemon juice
2 T. chopped fresh parsley

1/2 lb whole wheat pasta

grated Parmesan/Romano cheese

Heat tomato sauce in small saucepan to boiling. Add currants and saffron, remove from the heat and let sit covered well preparing the rest of the dish.

Heat pasta water.

Heat olive oil over medium heat in a large skillet or dutch oven. Add onions, garlic and red pepper flakes. Saute over medium-low heat for 10 minutes, until onion are softened and lightly browned.

Add cauliflower and salt and saute a few minutes. Add currants with liquid and anchovies, Cover and cook over low heat, stirring occasionally until the cauliflower is tender. Remove from heat, add nuts, lemon juice and parsley. Cover and keep warm.

Cook pasta according to package directions. Drain and mix well with sauce. Serve topped with grated cheese.