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Orecchiette with Roasted Cauliflower, Raisins and Colatura

This traditional dish relies on the perfect balance of sweet and savory.

Serves 4


  • 1 head of cauliflower, cut into small florets (the size of grapes)
  • 4 tablespoons tablespoons extra virgin olive oil
  • salt and pepper
  • 1/2 cup raisins (golden or black)
  • 2 tablespoons pine nuts
  • 1 tablespoon colatura
  • 8 ounces orecchiette (choose organic, traditional or the whole wheat)


Preheat the oven to 450 degrees.

Toss the cauliflower with 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 10-12 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the pine nuts!)

Meanwhile, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura, 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve immediately.


Organic Whole Wheat Orecchiette


NEW from Rustichella d'Abruzzo, a line of organic whole wheat pasta. Gianluigi of Rustichella d'Abruzzo worked closely with each farmer, harvesting the grains at their peak and processing at the grain mill with specific instruction for grinding the grains to flour. He then works with his staff to create pasta that matches the exceptional quality and traditional values found in the rest of the Rustichella pasta line. These new organic pastas are clean of pesticides and herbicides, with rustic texture and taste.  

The nutty flavor and hearty texture are a perfect match for big flavors - serve in a rustic sauce of rapini sauteed with melted anchovies and garlic. The "ear-shaped" pasta holds onto every last bit of sauce.

8.8 oz
Rustichella D'Abruzzo
(1 product review)
$7.95 (Currently Sold Out)


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  1. Yummy Healthy Pasta

    Posted by pasta hound on 6th Oct 2010

    In my experience, tasty, whole-wheat pasta is hard to find, even more so if you want an organic product. This pasta is delicious. Each little pasta ear has a warm, golden wheat-y taste and a firm “bite” when cooked al dente (the package gives an estimate for cooking time, but I cook it for 14-16 minutes at a slower boil to cook it through evenly). This flavorful pasta is faithfully Italian, with a relatively even but “grippy” texture. I like it folded into broccoli steamed then sautéed in olive oil with lots of chopped garlic, a couple of anchovies and a sprinkle of dried chili flakes. I love it.

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