with Roman Cauliflower
Ingredients for 4 people
- 1 box Barilla® Spaghetti
- 3 cups Roman cauliflower
- 3 anchovies
- 1 clove garlic
- salt and pepper to taste
- 1 cup grated Pecorino cheese
- 4 sprigs thyme
- 5 tablespoons Extra Virgin Olive Oil to taste
1Rinse Roman cauliflower florets, cut in half, and blanch in salted water for a few minutes.
2Heat 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.
3Add cauliflower and cook for 1-2 minutes. Season with salt and pepper to taste and remove from heat.
4Meanwhile, boil pasta in a large pot of salted water according to package directions. Drain, toss with prepared sauce.
5Mix with the rest of the oil, grated Pecorino and thyme leaves before serving.
6Whole Grain Spaghetti may be substituted for spaghetti.