Pasta Col Cavolofiore (Pasta and Cauliflower)

1/2 cup pine nuts
3 tablespoons olive oil
4 cloves garlic, peeled and minced
1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
1/2 teaspoon red-pepper flakes
7 anchovy fillets, minced
1 cup white wine
Coarse salt and freshly ground pepper
1 pound dried rigatoni
10 fresh basil leaves, very thinly sliced

1.Heat a large skillet over medium-high heat. Add pine nuts, and toast, stirring frequently until golden brown, about 5 minutes. Set aside in a small bowl.
2.Heat olive oil in the same large skillet over medium-low heat. Add garlic and cauliflower, and sauté until golden, about 5 minutes. Add pepper flakes, anchovies, and wine. Simmer 2 to 3 minutes. Season with salt and pepper. Cook, covered, 10 to 12minutes, until cauliflower is fork-tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.
3.Meanwhile, bring a pot of water to a boil. Add salt and rigatoni, and cook until pasta is just tender, about 10 minutes or following label instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with basil and pine nuts.