← Back to Search Results
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%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-provence-cookbook The Provence Cookbook
by Patricia Wells
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
raos-cookbook Rao's Cookbook
by Frank Pellegrino
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?