Romanesco Pasta with Capers, Chiles, and White Wine
A vibrant Italian-inspired pasta featuring romanesco's nutty crunch paired with briny capers, golden raisins, and a splash of white wine. The tomato-based sauce develops deep flavor through caramelization while the romanesco maintains texture. Perfect for weeknight dinners when you want something more sophisticated than basic pasta but still approachable. The ridged pasta catches every bit of the chunky, glossy sauce.
Ingredients
- 2 tablespoons olive oil
- 1 head romanesco, florets sliced off and cut into bite-sized piecesbroccoli1:1vegetarian
similar texture and flavor
- ¼ teaspoon red chili flakes
- 2 tablespoons capers, rinsed if packed in salt
- ½ red onion, diced
- 3 medium cloves garlic, thinly sliced
- ¼ cup golden raisins
- 2 tablespoons tomato paste
- ½ cup dry white wine
- 1 14-ounce can whole tomatoes
- ¾ pound tubed, ridged, or ruffled pasta, for catching the sauce
- parmesan cheese, for serving
Instructions
- 1
Put large pot of water on to boil, salting generously
- 2
Heat olive oil in large pan over medium heat
- 3
Add onion and stir until translucent and beginning to caramelize
- 4
Add garlic, chile flakes, and salt, cook until garlic is fragrant
- 5
Add capers and golden raisins, stir in tomato paste and let caramelize
- 6
Pour in wine and stir, scraping up brown bits, cook until reduced by half
- 7
Add tomatoes and romanesco, cook until sauce reduces slightly, breaking up tomatoes
- 8
Cook pasta until just shy of al dente, drain and reserve pasta water
- 9
Add pasta and cooking water to sauce, cook until glossy and coating noodles
- 10
Serve hot with chile flakes and parmesan cheese
Tips
Reserve extra pasta water - it helps create the perfect glossy sauce consistency and can rescue a sauce that becomes too thick.
Don't overcook the romanesco - it should retain some bite and bright green color to contrast with the rich tomato sauce.
Good to Know
Refrigerate up to 3 days in airtight container
Sauce can be made 1 day ahead, reheat gently and cook pasta fresh
Serve immediately while hot for best texture
Common Mistakes
Don't add pasta water all at once - start with small amounts to avoid watery sauce
Don't overcook romanesco in the sauce to avoid mushy texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen romanesco instead of fresh?
Yes, but add it directly from frozen in the last 5 minutes of sauce cooking to prevent overcooking and maintain texture.
What if I don't have white wine?
Substitute with additional pasta water or low-sodium chicken broth, though you'll lose some depth of flavor from the wine reduction.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days, though pasta will soften. Reheat gently with a splash of water or broth.