Pasta with Romanesco Capers and Chiles

Ingredients

• 2 tablespoons olive oil
• 1 head romanesco, florets sliced off and cut into bite-sized pieces
• 1/4 teaspoon red chili flakes
• 2 tablespoons capers, rinsed if packed in salt
• 1/2 red onion, diced
• 3 medium cloves garlic, thinly sliced
• 1/4 cup golden raisins
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 1 14-ounce can of whole tomatoes
• 3/4 pound tubed, ridged, or ruffled pasta, for catching the sauce
• parmesan cheese, for serving

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