This recipe is inspired by a pasta I had at the brilliant Il Corvo in Seattle. I'm always looking for reasons to buy lime green, fractal-tipped romanesco in the farmers market, and this is the perfect excuse. —Catherine Lamb
4 to 6
head romanesco, florets sliced off and cut into bite-sized pieces
red chili flakes
capers, rinsed if packed in salt
red onion, diced
medium cloves garlic, thinly sliced
dry white wine
14-ounce can of whole tomatoes
tubed, ridged, or ruffled pasta, for catching the sauce
Put a large pot of water on to boil, salting it generously.
In a large pan, heat the olive oil over medium heat. Add in the chopped onion, stirring for 7 or so minutes until it becomes translucent and begins to caramelize . Add the garlic and the chile flakes, as well as hefty pinch of salt. Stir and cook for two minutes until garlic is fragrant. Add the capers and the golden raisins, Stir in the tomato paste, let caramelize for a minute, and then pour in the wine and stir, getting up any brown bits from the bottom of the pan. Let the sauce cook for 3 or 4 minutes, until wine is reduced by half. Add the tomatoes and romanesco and cook until the sauce reduces slightly, about 10 minutes, breaking up the tomatoes with the back of your spoon.
Cook pasta in salted water for two minutes less than the package directions, or until it is just shy of al dente. Drain, reserving 1 cup of pasta water. Add pasta and 1/4 cup of cooking water into the sauce, stirring to combine. Cook pasta with sauce for 2 to 3 minutes, until the sauce turns glossy and coats the noodles. Add more pasta water if the sauce looks dry. Serve piping hot, with extra chile flakes and generous amounts of parmesan cheese.