Sicilian CauliShoots Pasta

You'll need:

• 50g sultanas
• ½ tsp loosely packed saffron strands
• 225g orecchiette
• 250g CauliShoots
• 4 tbsp extra-virgin olive oil
• 5 garlic cloves, finely chopped
• ½ tsp chilli flakes
• 5 large plum tomatoes from a tin, roughly chopped
• 3 tbsp sun-dried tomato paste
• Salt and pepper, to taste
• 50g pine nuts, lightly toasted
• 2 tbsp chopped fresh flatleaf parsley

What to do:

In a bowl, cover the sultanas with hot water and set aside. Put the saffron into another small bowl, cover with 4 tbsp hot water and leave to soak.

Bring a large pan of well-salted water to the boil. Add the orecchiette and cook for 4 minutes, then add the CauliShoots and cook for a further 4 minutes.

Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the garlic and chilli flakes, then cook for 1 minute, stirring.

Drain the sultanas and add to the pan with the saffron strands and water. Add the tomatoes and tomato paste, turn the heat up a little and cook for 3-4 minutes until the sauce thickens slightly. Season to taste, then stir in the pine nuts and parsley.

When cooked, drain the orecchiette and CauliShoots, toss together with the sauce and serve.