Instructions: Heat a gas burner to high. Place pepper over flame. Roast until blackened all over, turning as necessary. Wrap pepper in a paper towel, enclosing completely. Let steam for 2 minutes. Unwrap, and peel blackened skin from pepper using the paper towel. Discard skin. Stem and seed pepper.

Heat a large skillet over medium-high heat. Add pine nuts and toast, stirring often until golden brown, about 5 minutes. Set aside pine nuts in a small bowl.

Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes.

Heat olive oil in the same large skillet over medium-low heat. Saute garlic and cauliflower until golden, about 5 minutes. Add pepper flakes, anchovies, capers, and wine. Simmer 2 to 3 minutes. Meanwhile, drain raisins, discarding water. Add raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is fork tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.

Meanwhile, cook rigatoni in salted boiling water until just tender, about 10 minutes or according to package instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with very thinly sliced basil and toasted pine nuts. Garnish with roasted yellow pepper.

This recipe yields 4 servings.

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