Ingredients
-
¾ pound Spaghetti
-
1 head Cauliflower
-
¼ cup Olive Oil
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1 (28-ounce) can diced Tomatoes
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2 cloves Garlic
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6 Anchovy
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Kosher Salt
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Black Pepper
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1 cup Ricotta
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¼ cup toasted Pine Nuts
Directions
Steps
|
1
Done
|
Cook the pasta according to the package directions; drain. |
|
2
Done
|
Toss the cauliflower with 2 tablespoons of the oil. Roast on a baking sheet at 425°F until tender, 25 to 35 minutes. |
|
3
Done
|
Cook the tomatoes, garlic, and anchovies in the remaining 2 tablespoons of oil in a large skillet over medium heat, stirring occasionally, until thick, 20 to 25 minutes. Season with ¾ teaspoon salt and ½ teaspoon pepper. Toss with the pasta and cauliflower. Serve topped with the ricotta and pine nuts. |
