- 1 lb cauliflower (preferably Romanesco)
- 3 anchovies
- 2 cloves of garlic
- pepper to taste
- 3 oz Pecorino cheese
- 4 sprigs thyme
- 1 lb spaghetti
- Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
25 minutes preparation + 8 minutes cooking
After separating all of the florets, chop them in halves, and place them in boiling water for about 2 minutes. Place the pasta into boiling water in a medium sauce pan.
Prepare the cauliflower-based sauce with a sauté of garlic and anchovies in a hot sauté pan.
Once the anchovies are melted add the cauliflower. Stir fry this for a couple of minutes while seasoning with salt and black pepper to taste.
When the pasta reaches the “al dente” cooking time as described in the pasta packaging, drain it and add it to the sauce for a final sauté, to which is added olive oil and Pecorino cheese.
The final touch before serving is adding some more Monti Iblei DOP Extra Virgin Olive Oil, cauliflower florets and a sprig of thyme.