Rating: 4 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
  • 22 Ratings
Chris Morocco

Gallery

Credit: Danny Kim

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Cook the spaghetti according to the package directions; drain and return it to the pot.

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  • Meanwhile, toss the cauliflower and 2 tablespoons of the oil on a rimmed baking sheet. Roast until tender, 25 to 35 minutes.

  • Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tomatoes (and their juices), garlic, anchovies, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until thickened, 20 to 25 minutes.

  • Add the sauce and cauliflower to the pasta and toss to coat.

  • Serve topped with the ricotta and pine nuts.

Nutrition Facts

607 calories; fat 20g; saturated fat 5g; cholesterol 21mg; sodium 1123mg; protein 23g; carbohydrates 80g; sugars 8g; fiber 9g; iron 4mg; calcium 96mg.
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