The SPAGHETTI WITH CAULIFLOWER, ANCHOVIES AND OLIVES is a first course, described as vegetarian but extremely tasty, from rustic Italian cuisine, particularly Sicilian, as you will notice from some peculiarities of the recipe. It’s a very simple yet rich and interesting dish that you can serve during the cold season and that, because of its balance, will really please everyone. The main characteristic of the dish is the enveloping creaminess of the sauce, made only with anchovies diluted in oil and with part of the cauliflower that you will purposely mash with a fork.
The rest of the vegetable remains in chunks to provide a variation of textures and good chewiness to the dish, together with the olives, which also add a salty, tasty element. To complete everything, following Sicily’s humble tradition, there is the famous toasted breadcrumb “mollica atturrata”, in a lighter but equally tasty version (however nothing prevents you, if you wish, from adding garlic and chili pepper).
Now try it and let me know.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 13 oz spaghetti
- 6 cups cauliflower
- 8 fillets anchovy fillets in oil
- to taste extra virgin olive oil
- 1.5 oz olives
- to taste salt
- to taste black pepper
- 4 tbsp breadcrumbs (not too fine)
- 1 tbsp Parmigiano Reggiano PDO
YOU’LL NEED FOR THE SPAGHETTI WITH CAULIFLOWER, ANCHOVIES AND OLIVES
- 2 Pans
- 1 Pot
PREPARATION: SPAGHETTI WITH CAULIFLOWER, ANCHOVIES AND OLIVES
The preparation of SPAGHETTI WITH CAULIFLOWER, ANCHOVIES AND OLIVES is simple and quick.
Trim the cauliflower, rinse it and blanch it in salted boiling water for 10 minutes. Drain it and keep the cooking water for the pasta.
In a pan, add a drizzle of oil and gently sauté the garlic over low heat. Add the anchovy fillets and let them dissolve over low heat. Add the broken cauliflower pieces, two ladles of the water in which you boiled it and let it absorb flavors for 10 minutes or until it becomes tender.
With a fork, mash half of the cauliflower to obtain a creamy sauce, add the olives and cook for another 2 minutes.
Meanwhile, cook the pasta in boiling salted water. Drain it al dente and transfer it to the pan with the sauce. Add a bit of the starchy cooking water, season with pepper and finish cooking.
In a small pan, add a drizzle of oil, the breadcrumbs and the Parmigiano. Toast everything for 5 minutes until the breadcrumbs become crunchy.
Plate the spaghetti with cauliflower, anchovies and olives and finish with a generous sprinkle of crunchy breadcrumbs.
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