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Spaghetti with Romanesco Broccoli and Black Olives Recipe-3646

Photo by: Joseph De Leo
Comments: 0


In Italy, cauliflower can be white, purple, or light green. The variety I’ve used here is Romanesco broccoli, but it is actually a green cauliflower. Very delicate in taste and texture, it requires a watchful eye to avoid overcooking. Ricotta salata is fresh ricotta salted to shed moisture. It is tangy and moist, but firm.

Yield: 4 servings


  • 6 tablespoons extra virgin olive oil
  • ½ medium onion, finely diced
  • 2 small heads Romanesco broccoli, white cauliflower, or Broccoflower
  • 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 the olive oil in a large sauté pan and add the onion. Cook over low heat until soft and translucent, about 8 minutes.

Core the cauliflowers and cut into bite-size florets. Add the cauliflower, ¾ cup water, and a touch of salt to the onion; cook at a simmer until the florets are tender but hold their shape. Stir in the 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 the pasta with the sauce. Season with pepper to taste. Sprinkle about ¼ cup pecorino over the pasta and gently toss. Top with shavings of ricotta salata. Serve with additional grated pecorino at the table.

© 2007 Viana La Place

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include additional grated Pecorino Romano for serving or Ricotta Salata.

271kcal (14%)
107mg (11%)
65mg (108%)
16mcg RAE (1%)
6mg (2%)
553mg (23%)
4g (21%)
24g (36%)
1mg (5%)

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