And today I found out that I got ARC funding for 3 years so now I am suddenly relaxed like the floppiest thing ever. Perhaps I can stop being a drama queen about my stress levels for a while! Here was tonight’s really quite rocking dinner, serving 4, adapted from Karen Martini’s Cooking at Home:
Rigatoni with roasted cauliflower, saffron, currants, pine nuts and caramelised onion
Slice 2 brown onions, and cook in olive oil in a large saucepan over low heat for 15 minutes. Add 4 sliced garlic cloves and a handful of fresh thyme leaves, and cook for a further 15 minutes or more until everything is delightfully caramelised.
Cut a medium cauliflower up into florets, toss with olive oil, and roast at 180C for around 25 minutes, or until golden.
Cook 400 g of rigatoni until al dente; drain.
Add to the onion mixture 4 chopped anchovy fillets, 80 g of currants, 2 pinches of saffron threads, and half a cup of water, and simmer for 5 minutes. Add 70 g pine nuts, a dash of red wine vinegar, 150 ml white wine, the cooked and drained pasta, and a slug of olive oil. Cook over low heat for another couple of minutes, until the sauce has adhered nicely to the pasta.
Check seasoning, add some chopped flat-leaf parsley and toss to combine.
Eat with lots of wine and a glorious, overwhelming, muscle-loosening feeling of relief.