Danny Kim
Hands-On Time
20 Mins
Total Time
45 Mins
Serves 4

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

Serve topped with the ricotta and pine nuts.

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