Spaghetti with Cauliflower, Olives, and Almonds
Pasta and Pizza • Italian
Description
Spaghetti with Cauliflower, Olives, and Almonds
Ingredients
- Pitted olives 5 oz
- Chopped Sage Leaves 0 oz
- Olive Oil ½ ml
- Cauliflower 0 lbs
- Salt to taste
- Chili Flakes ½ teaspoon
- Spaghetti 10 oz
- Grated Pecorino Pepato Cheese 5 oz
- Chopped almonds 5 oz
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Break the cauliflower into small florets (about 2 cm).
Step 2
Coarsely chop the roasted almonds.
Step 3
Place the olives and parsley in a food processor, coarsely chop, and transfer to a bowl.
Step 4
In a heavy saucepan (25 cm in diameter) over medium heat, heat the oil and sauté the cauliflower, adding half a teaspoon of salt. Cook until golden brown (about 8 minutes).
Step 5
Add the red pepper flakes and finely chopped garlic to the cauliflower and continue cooking, stirring, for 3–5 minutes until the garlic turns golden.
Step 6
Pour ¼ cup of water into the pan with the cauliflower, bring it to a boil, and cook for another minute. Then add the olive and parsley mixture, stirring, and keep on heat for 2 minutes.
Step 7
While the cauliflower is cooking, bring a large pot of water to a boil, salt it (1.5 teaspoons of salt for 6 liters of water), and add the pasta (spaghetti or linguine). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, reserving 1 cup of pasta water.
Step 8
Add the cauliflower to the pot with the pasta and mix, occasionally adding grated cheese (½ cup). If the pasta seems too dry, add a little reserved pasta water.
Step 9
Sprinkle the pasta with almonds and serve immediately with additional grated cheese (½ cup).
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