Spaghetti with Romanesco Broccoli and Black Olives

1. 1

   Heat the olive oil in a large saute pan and add the onion.

2. 2

   Cook over low heat until soft and translucent, about 8 minutes.

3. 3

   Core the cauliflowers and cut into bite-size florets.

4. 4

   Add the cauliflower, 3/4 cup water, and a touch of salt to the onion; cook at a simmer until the florets are tender but hold their shape.

5. 5

   Stir in the olives and simmer until hot.

6. 6

   Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.

7. 7

   Drain.

8. 8

   Toss the pasta with the sauce.

9. 9

   Season with pepper to taste.

10. 10

    Sprinkle about 1/4 cup pecorino over the pasta and gently toss.

11. 11

    Top with shavings of ricotta salata.

12. 12

    Serve with additional grated pecorino at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.