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Spaghetti

Spaghetti with Cauliflower

A recipe-save room for those with limited time.

One of those who prepare Possoni as I say, "while the water boils (just to be in issue). Perhaps it would be more correct to write at a time when the water reaches a boil, but now I'm used to call them so ... In short, a recipe for every day ...

return to us. A recipe simple, cheap, fast, nutritious and healthy, to eat some 'vegetables to those who tend to wriggling and, above all, good.

Here:

Time: 30 minutes

anchovies, capers and thyme

Serves 4: 320g spaghetti

• a cauliflower 1 Kg
• No anchovies 2
• capers 1 teaspoon fresh marjoram or thyme
• extra virgin olive oil 1 sprig olive oil 3 tablespoons grated Parmesan cheese
• salt and pepper to taste

pasta sauteed.

Put two pans on the stove filled with water. One will serve you to the cauliflower, the other for the spaghetti.

Peel and divide the tufts in the cauliflower, boil in lightly salted water for 5 minutes. In a pan heat the oil with anchovies and capers, a pinch of pepper and the thyme sprigs add the drained cauliflower al dente, let them cook for few minutes and adjust salt.

Meanwhile apart cook the pasta al dente and holding a ladle of the cooking water. Saltetela in a pan with the sauce by adding a splash of the cooking water, and finally, add a sprinkling plenty of Parmesan cheese.

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