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Orecchiette with cavolo nero, anchovies & pangrattato

Orecchiette with cavolo nero, anchovies & pangrattato 2016

Orecchiette with cavolo nero, anchovies & pangrattato

Name: Orecchiette with cavolo nero, anchovies & pangrattato
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300g orecchiette (or any short pasta); 4 tbsp olive oil; 2 slices crusty bread (stale if possible), crusts removed and blitzed into breadcrumbs; 2 fat red chillies deseeded and thinly sliced; 5 fat garlic cloves thinly sliced; 8-10 anchovies in oil, chopped; 200g cavolo nero stalks removed, finely shredded; 1 lemon zested and juiced

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.6 out of 5.18 ratingsRate

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Pangrattato - toasted, crunchy breadcrumbs - add texture to this festive pasta dish. Serve them at the table to ensure they're at peak crispness

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Ingredients

Nutrition

Units:

MetricUS

300g orecchiette

(or any short pasta)
4 tbsp olive oil
2 slices crusty bread

(stale if possible), crusts removed and blitzed into breadcrumbs
2 fat red chillies

deseeded and thinly sliced
5 fat garlic cloves

thinly sliced
8-10 anchovies

in oil, chopped
200g cavolo nero

stalks removed, finely shredded
1 lemon

zested and juiced

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Nutrition: per serving

kcal444

low
fat12g
saturates2g
carbs68g
sugars3g
fibre4g
protein13g
salt1.3g

Method

step 1

Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Meanwhile, heat 1 tbsp oil in a large frying pan and add the breadcrumbs. Toast until they are golden and crispy, then tip out onto a plate and set aside. Wipe the pan clean with kitchen paper.
step 2

Heat another 2 tbsp oil in the pan and add the chilli, garlic and anchovies. Sizzle for 1-2 mins but don’t let the garlic brown. Add a drizzle of the oil from the anchovies, stir and set the pan aside.
step 3

When the pasta has 2 mins to go, add the cavolo nero. Remove a cup of cooking water before draining the pasta, then tip it into the frying pan and return to the heat. Add a splash of cooking water, the remaining 1 tbsp oil (along with another drizzle from the anchovies if the pasta looks dry) and the lemon zest and juice. Season well and cook for 1-2 mins, tossing everything together and adjusting the seasoning if necessary. Serve in bowls scattered with the pangrattato.

Recipe from Good Food magazine, November 2016

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A star rating of 4.6 out of 5.18 ratings

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