First autumn which, with its maritime scent given by ingredients such as anchovies, olives and capers, reminds us of summer.
Ingredients (for 4 people)
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Spaghetti 350 gr.
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Cauliflower 300 gr.
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Anchovies 4 fillets
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Black olives 80 gr.
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Capers 20 gr.
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Garlic 3 cloves
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Extra virgin olive oil 50 gr.
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Salt to taste
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Chili pepper to taste
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Pecorino cheese to taste
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Parsley to taste
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Basil to taste
Wash and cut the cauliflower by placing the florets in a bowl. Pit the olives. Chop the basil and parsley.
Place the cauliflower florets in a pot with plenty of water and salt. Boil for 5 minutes.
You can add spaghetti. The cauliflower will continue to cook while the pasta cooks.
Brown the garlic with the oil, anchovies and chilli. The anchovies will melt in the oil. Remove the garlic.
Add the capers you have desalted and the pitted black olives.
Cook the spaghetti with cauliflower. Drain everything, keeping a little of the cooking liquid and pour them into the pan. Add the basil and chopped parsley.
Stir for a few minutes, adding a little cooking liquid if it dries out too much.
You can serve. A sprinkling of pecorino cheese if you like it but even without them they are very tasty. Enjoy your meal!
"Simple ingredients make an important dish, demonstrating that in the kitchen even poor ingredients make a dish rich in a harmonious alchemy." (Carmen)