Spaghetti with Romanesco Broccoli and Black Olives

• 6 tablespoons extra virgin olive oil
• 1/2 medium onion, finely diced
• 2 small heads Romanesco broccoli, white cauliflower, or Broccoflower
• Sea salt
• 12 oil-cured black olives, pitted and coarsely chopped
• 1 pound imported thick or regular spaghetti
• Freshly ground black pepper
• 1/4 cup freshly grated pecorino Romano cheese, plus extra for serving
• Ricotta salata, shaved paper-thin

1. Heat the olive oil in a large saute pan and add the onion.
2. Cook over low heat until soft and translucent, about 8 minutes.
3. Core the cauliflowers and cut into bite-size florets.
4. Add the cauliflower, 3/4 cup water, and a touch of salt to the onion; cook at a simmer until the florets are tender but hold their shape.
5. Stir in the olives and simmer until hot.
6. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
7. Drain.
8. Toss the pasta with the sauce.
9. Season with pepper to taste.
10. Sprinkle about 1/4 cup pecorino over the pasta and gently toss.
11. Top with shavings of ricotta salata.
12. Serve with additional grated pecorino at the table.

extra virgin olive oil, onion, broccoli, salt, oil, regular spaghetti, freshly ground black pepper, freshly grated pecorino romano cheese, ricotta salata

Taken from www.cookstr.com/recipes/spaghetti-with-romanesco-broccoli-and-black-olives (may not work)