Orecchiette with cavolo nero, anchovies & pangrattato 2016

Orecchiette with cavolo nero, anchovies & pangrattato

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat12g
  • saturates2g
  • carbs68g
  • sugars3g
  • fibre4g
  • protein13g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 300g orecchiette (or any short pasta)
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Mar, 2019
Delicious! Although I cooked this dish with paccheri instead of orecchiette, it was absolutely wonderful, reminded me of regional Sicily, will definitely cook this again. Thanks for the recipe!
Florence Swift ...
6th Mar, 2019
this is without a doubt one of the worst things i've ever cooked. the lemon is so overpowering, the amount of water is totally wrong. too many strong flavours together. i cook a lot and this was really terrible. do not recommend at all.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?