Good Recipes from Friendly Eaters
Spaghetti with Romanesco Broccoli and Black Olives
fivestarfoodie.com
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 www.cookstr.com.
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