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Recipe: Spaghetti with Roman Cauliflower
Ingredients for 4 people

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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

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Spaghetti with Roman Cauliflower

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
33 min

DIFFICULTY
Easy

TYPE
First course

ITALIAN REGION
Lazio

Tags

Easy, Long shapes, Classic Blue Box, Brunch, Quick meal, Spaghetti supper, First course, 8 minutes, 25 minutes, Lazio, 30 minutes, Academia Barilla Monti Iblei Extra Virgin Olive Oil, Pecorino Cheese , Roman broccoflower , Winter

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

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Ingredients

Academia Barilla Monti Iblei Extra Virgin Olive Oil

Preparation 25 minutes preparation + 8 minutes cooking

Rinse Roman cauliflower florets, cut in half, and blanch in salted water for a few minutes.

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

Add chopped garlic and anchovies.

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

Add cauliflower and cook for 1-2 minutes. Season with salt and pepper to taste and remove from heat.

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

Drain, toss with prepared sauce. Mix with the rest of the oil, grated Pecorino and thyme leaves before serving.

Whole Grain Spaghetti may be substituted for spaghetti.

Products (1)

Spaghetti

Try Barilla Classic Blue Box's Spaghetti. This long shaped pasta goes great with just about any sauce or pasta dish, making it Italy's most popular pasta shape!

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Wine pairing

For this dish, whose taste is delicate yet always sharp, we recommend a very dry white wine, with good acidity and body avoid overly fragrant wines. A Grechetto is a white wine that goes well paired with this dish, or a Pigato Ligure.

Chef's Tip

The final touch before serving consists of adding another drizzle of Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil, Romanesco Broccoli tips and a sprig of thyme as a garnish.