1/4 cup Golden Raisins
2 tbsp. Toasted Pine Nuts
2 tbsp. Olive Oil
4 cups Cauliflower Florets
4 cloves Garlic, thinly sliced
1 (14 1/2 oz.) can Stewed Tomatoes
1 (8 oz.) can Tomato Sauce
3/4 tsp. Salt
1/2 tsp. Red Pepper Flakes
1/2 tsp. Ground Ginger
12 oz. Penne Pasta
1/4 cup Fresh Parsley, chopped

1. Start heating large pot of water to boiling for the pasta. In small bowl, combine the raisins and 1/2 cup of hot water. Let stand until raisins have softened, about 10 minutes. Meanwhile, in small dry skillet, cook the pine nuts over low heat until lightly toasted, stirring frequently, about 4 minutes. Remove from the heat.

2. In large nonstick skillet, heat the oil until hot but not smoking over low heat. Add the cauliflower and cook, stirring frequently, until the cauliflower is golden, about 5 minutes. Add the garlic and cook, stirring frequently, until the garlic is lightly golden, about 3 minutes.

3. Add the raisins and their soaking liquid, tomatoes, tomato sauce, salt, red pepper flakes and ginger, breaking up the tomatoes with the back of the spoon. Cook until the cauliflower is tender and the sauce is slightly thickened, about 4 minutes longer.

4. Meanwhile, cook the penne in the boiling water until just tender. Drain well. Transfer the cauliflower mixture to a large bowl, add the penne and parsley, and toss to combine. Spoon the penne mixture into 4 shallow bowls, sprinkle with the pine nuts and serve.