Spaghetti with Romanesco Broccoli and Black Olives

By March 2, 2011Uncategorized

6 tablespoons extra virgin olive oil

½ medium onion, finely diced

1 head Romanesco broccoli, cut into florets

Sea salt

12 oil-cured black olives, pitted and coarsely chopped

1 pound imported thick or regular spaghetti

Freshly ground black pepper

¼ cup freshly grated pecorino Romano cheese, plus extra for serving

Ricotta salata, shaved paper-thin

Heat olive oil in a large pan and add onion. Cook over low heat until soft and translucent, about 8 minutes. Add broccoli, ¾ cup water, and a touch of salt to the onion; cook at a simmer until florets are tender. Stir in olives and simmer until hot. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain. Toss pasta with sauce. Season with pepper to taste. Sprinkle about ¼ cup pecorino over pasta and gently toss. Top with shavings of ricotta salata. Serve with additional grated pecorino. From


Author Terra

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