Hi. Still recovering from the weekend. So much movement! So many people. But in a good way. And in the aftermath, I do have this to share: a roasted cauliflower and ricotta spaghetti from Real Simple. So good, so easy. And perfect for using up the last of the tomatoes from the freezer. My goal for tomorrow is to get in this year's plants—grafted tomatoes and eggplants—from our friend Joe. Thank you, Joe, for being a more organized gardener than I am.
In the meantime, things march on. The strawberries are still green but getting bigger, and the raspberries and black raspberries are forming tiny heads. The peas are halfway up their trellis, the arugula's ready to pick, and the rhubarb is already forming seed heads. And asparagus! I am almost sick of it.
I hope all is well in your neck of the woods.
ROASTED CAULIFLOWER AND RICOTTA SPAGHETTI
This recipe is simple and tasty to boot. It serves 4.
1 head cauliflower, cut into florets
1/4 cup olive oil
3/4 pound spaghetti
2 cloves garlic, chopped
128 ounces of diced tomatoes
fine-grain sea salt and black pepper
1 cup ricotta
1/4 cup toasted pine nuts
Preheat the oven to 425 degrees F. Arrange the cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Season with salt and pepper to taste and roast about 25 minutes, or until golden and tender.
Meanwhile, put on a pot of water for the spaghetti. Bring to a boil and cook according to the maker’s instructions.
Heat the remaining oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant. Add the tomatoes, anchovies, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until thickened, about 20 minutes.
To serve, put a serving of pasta in each bowl. Top with sauce, ricotta, cauliflower, and pine nuts. Taste and add salt as needed. Enjoy hot.