Pasta with Cauliflower and Sun-dried Tomato Paste

1 head of cauliflower, leaves trimmed, cut into quarters

five tbs olive oil

one large onion diced

4 tbs sundried tomato paste or imported tomato paste

3 tbs raisins

2 tbls pine nuts

salt and pepper to taste

l lb of bucatini pasta

Cook the cauliflower in abundant boiling water with salt until tender but crisp. Lift cauliflower out of the water, drain and reserve the water. Cut away the base of the stalk and cut the cauliflower into small flowerets.

In medium to large saute pan, combine 4 tbs of olive oil and diced onion. Cook over low heat for five minutes. Add a few tablespoons of reserved cooking water. Continue cooking onion until it is a light gold and tender. Add tomato paste and one cup of reserved water and stir. Bring to gentle simmer and cook covered for 10 minutes.

Add cauliflower pieces, raisins, pine nuts and salt and pepper. Cook covered over low heat for about 30 minutes. Use a fork to break down the cauliflower pieces. Add additional reserved water as needed up ontil about one cup until cauliflower becomes a coarse puree and a thick sauce forms.

Season with generous grindings of black pepper towards end of cooking.

Use reserved water in large pasta cooking pot and add as much fresh water as needed to cook the pasta.

Place cooked pasta in serving bowl and drizzle one tbs olive oil on pasta. Add sauce and toss. Let sit, tossing once or twice. Do not use cheese: it would conflict with the sweetness of the sauce.