Spaghetti with cauliflower, olives and almonds
4 servings
40 minutes
Spaghetti with cauliflower, olives, and almonds is a refined dish of Italian cuisine that combines the tenderness of vegetables, the spiciness of olives, and the crunchy texture of almonds. This recipe embodies the traditions of southern Italy, where pasta is often complemented with seasonal products and aromatic spices. Cauliflower sautéed to a golden crust adds a delicate sweetness that is nicely contrasted by olives and parsley. Almonds add crunch while pecorino romano cheese provides richness and depth of flavor. Spaghetti infused with garlic and red pepper aromas creates a harmonious dish perfect for both a cozy dinner and a festive table. This pasta pairs well with a glass of white wine and fresh bread that highlights its rich flavor nuances.
1
Break the cauliflower into small florets (about 2 cm each).
- Cauliflower: 1 kg
2
Coarsely chop the roasted almonds.
- Roasted almonds: 100 g
3
Put olives and parsley in a food processor, chop roughly, and transfer to a bowl.
- Pitted black olives: 190 g
- Chopped parsley: 40 g
4
In a heavy skillet (25 cm diameter), heat oil over medium heat and sauté cauliflower with half a teaspoon of salt. Cook until golden brown (about 8 minutes).
- Olive oil: 1 ml
- Cauliflower: 1 kg
- Salt: to taste
5
Add red pepper flakes and finely chopped garlic to the cauliflower, and continue cooking for 3-5 minutes, stirring, until the garlic turns golden.
- Red pepper flakes: 0.5 teaspoon
- Garlic: 3 cloves
6
Pour 1/4 cup of water into the pan with cauliflower, bring it to a boil, and cook for another minute. Then add the olive and parsley mixture and stir while cooking for 2 minutes.
- Pitted black olives: 190 g
- Chopped parsley: 40 g
7
While the cauliflower is cooking, boil water in a large pot, add salt (1.5 teaspoons of salt per 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, discard the water, and return the pasta to the pot. (Reserve 1 cup of pasta water.)
- Salt: to taste
- Spaghetti: 300 g
8
Add cauliflower to the pot with pasta and mix, occasionally adding grated cheese (1/2 cup). If the pasta is too dry, add a little water from the pasta.
- Cauliflower: 1 kg
- Pecorino Romano cheese: 100 g
9
Sprinkle the pasta with almonds and serve immediately with grated cheese (additional 1/2 cup).
- Roasted almonds: 100 g
- Pecorino Romano cheese: 100 g
