SPAGHETTI WITH CAULIFLOWER

1 medium cauliflower head
3 tablespoons plus 2/3 cup olive oil, divided use
1 cup toasted bread crumbs
2 garlic cloves, minced
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon anchovy paste
coarsely ground black pepper
1 pound spaghetti, uncooked
1/2 cup grated pecorino romano cheese

TO PREPARE THE SAUCE:
Remove the leaves and core of the cauliflower and cut the head into small uniform florets. Set aside.

In a frying pan, heat the 3 tablespoons olive oil and brown the bread crumbs. Remove the bread crumbs and set aside.

In the same frying pan, heat the remaining 2/3 cup olive oil. Add the garlic and saute until the garlic is soft.

Stir in the pepper flakes and cook for 1 minute.

Stir in the anchovy paste and 1 tablespoon black pepper and cook for 1 minute longer. Keep the sauce warm over very low heat.

TO PREPARE THE SPAGHETTI AND CAULIFLOWER:
Meanwhile, in a large pot of boiling water, cook the cauliflower and spaghetti until the cauliflower is crisp tender and the pasta is al dente. Drain, reserving 1/2 cup of the cooking water.

TO SERVE:
Lightly grease a serving platter with olive oil. Transfer the spaghetti and cauliflower to the platter and toss to coat with the oil. Add the reserved cooking water to the sauce and stir to blend. Pour the sauce over the spaghetti and cauliflower and toss well. Sprinkle with the cheese, black pepper to taste, and the bread crumbs. Serve immediately.

Servings: 6

Baked Spaghetti with Bacon Eggs and Cheese Recipe

Ingredients:
16 ounces spaghetti package
8 slices bacon, cut up
2 medium onions, coarsely chopped
4 eggs, slightly beaten
1 cup shredded mozzarella
1 cup shredded fontina
1/2 cup grated provolone
1/4 cup grated Parmesan or Romano cheese
1/4 teaspoon ground pepper
1 1/2 cup half and half or light cream
2 tablespoons chopped parsley
1/2 cup honey wheat germ or bread crumbs (optional)

Ham Di Parma

8 ounces spaghetti, cooked and drained
3/4 cup grated Parmesan cheese
6 ounces mushrooms, sliced
2 Tbsp. grated onion
1/3 cup butter
1/4 cup flour
2 cups cream
3/4 cup dry white wine
1 pound cooked ham, cut into strips
1/3 cup sliced green olives
1 pimiento, cut into thin strips
1/4 tsp. oregano, crushed
1/8 tsp. black pepper

Toss spaghetti with 1/2 cheese; keep hot. Cook mushrooms and onion 5 minutes in hot butter in a large skillet. With a slotted spoon, remove mushrooms; set aside.

Blend flour into butter in skillet. remove from heat and gradually add cream, stirring constantly. Bring to boiling; cook 1 minute.

Blend in wine, ham strips, olives, pimiento, oregano and pepper. Put hot spaghetti into a large shallow baking dish. Spoon hot creamed ham mixture over spaghetti. Sprinkle with remaining cheese. Broil 4-6 inches from heat.

Approx. 8 servings.

Pasta with Cauliflower

Ingredients

1 large head of cauliflower 1 small onion Olive oil 1 pound spaghetti

Preparation

Rinse cauliflower and cut into several large pieces. Boil cauliflower until tender. Drain. Meanwhile, cook spaghetti according to package directions and drain. In a large frying pan, put a generous amount of olive oil (1/3 cup) and sauté onions. Add cauliflower to pan and continue frying until onions and some cauliflower are slightly browned. In spaghetti pot, combine cooked spaghetti and cauliflower mixture. Serve with locatelli romano grated cheese. Makes 4 servings.

Spaghetti Bolognese

Ingredients

300-400 grams (10.5-14 ounces) mince meat 1 medium onion 1 tin tomatoes 1 pepper 1 tablespoon tomato puree 1 beef stock cube 300 grams (10.5 ounces) spaghetti

Preparation

Prepare vegetables. Cut meat into chunks, put in a large pan and cook on high power until brown. Add the cut onion and let it brown. Next add the cut pepper and put a lid on the pan. Leave for 5 minutes. Stir then take lid off and, if its ready, add the tin of tomatoes, stock cube and tomato puree. Put lid on again and turn to low power. Boil a pan of water. Add spaghetti and turn down the heat a little. Leave until the spaghetti is soft and cooked. If bolognese sauce is ready, drain the boiling water from the spaghetti and put the spaghetti on a plate. Add sauce on top and you will have the perfect Italian, spaghetti bolognese. Serves 3-4.

SPAGHETTI WITH MONKFISH MARINARA

SERVES 4

This recipe is easy, healthy, and a great way to enjoy monkfish. Although I use dried herbs to cook the sauce, I add some chopped fresh parsley and basil, when I have it on hand, for the last 5 minutes of cooking.

INGREDIENTS

• 1-1/2 pounds monkfish fillets, cut into large chunks (see note below)
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1/2 cup finely chopped green pepper
• 5 large cloves garlic, minced
• 1/2 cup dry red wine
• 3 cans (14.5-ounces each) whole tomatoes, crushed with fingers, with juices
• 2 tablespoons dried parsley leaves
• 1-1/2 tablespoons dried basil leaves
• 2 teaspoons dried marjoram leaves
• 1 pound spaghetti or similar pasta
• Freshly grated Parmesan cheese (optional garnish)

Season the monkfish with salt and pepper. Heat a large sauté pan or skillet over medium-high heat. Add the oil, then the fish, and sauté until lightly browned and almost done, about 3 minutes. Remove from pan and set aside. Add the peppers and garlic to the pan and sauté about one minute. Add the wine and stir to scrape up any bits in the bottom of the pan. Add the tomatoes, parsley, basil, thyme, salt and pepper. Reduce heat to medium and cook until tomatoes are broken down, about 20 minutes. Add the fish and cook until warm, about 5 minutes.

Meanwhile, cook the pasta according to package instructions for al dente. Drain and add to the sauce. Toss with the sauce for one minute. Serve immediately, passing cheese separately.

Note: Monkfish usually has a thin membrane on the outside. It must be removed, but it comes off very easily.