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Spaghetti with Roman Cauliflower

di Academia Barilla

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Spaghetti with Roman Cauliflower
33 minutes


First course


Ingredients for 4 people

1 box spaghetti
about 3 cups Roman cauliflower
3 anchovies
1 clove garlic
salt and pepper to taste
1 cup grated Pecorino cheese
4 sprigs thyme
5 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil to taste

Preparation 25 minutes preparation + 8 minutes cooking
1. Rinse Roman cauliflower florets, cut in half, and blanch in salted water for a few minutes

2. Heat three tablespoons of oil in a pan over medium heat

3. Add chopped garlic and anchovies

4. Cook until anchovies dissolve in the oil, making sure not to burn the garlic

5. Add cauliflower and cook for 1-2 minutes

6. Season with salt and pepper to taste and remove from heat

7. Meanwhile, boil pasta in a large pot of salted water according to package directions

8. Drain, toss with prepared sauce

9. Mix with the rest of the oil, grated Pecorino and thyme leaves before serving

10. Whole Grain Spaghetti may be substituted for spaghetti