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X Italian Pasta Dishes
Curled Spaghetti with Cauliflower (cut up spaghetti, flavored with anchovy fillets, pine nuts and tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound curled spaghetti, cut up

For sauce
1 small cauliflower
1 onion, sliced
2 pounds tomatoes, peeled
5 tablespoons olive oil
3 anchovy fillets
1 tablespoon pine nuts
salt and pepper
1 clove glove

Grated Parmesan cheese


Cook cauliflower in boiling, salted water; drain.

Cook spaghetti in boiling, salted water; drain.

Brown onion and garlic in hot olive oil, stir in anchovy fillets; cook about 3 minutes, and add tomatoes; simmer about 20 minutes and add cauliflower, nuts salt, pepper and oregan; heat through.

Combine with spaghetti, mix well, and serve hot, sprinkled with grated Parmesan cheese.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Camille Pissarro: Jardin Potager a L'Ermitage, Pontoise,1879.

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