Page title and description
Meat mains
Calabrese pasta with anchovy, chilli and garlic
Anchovies allowed to melt like this lose some of their harshness - worth trying even if you're wary of them.
Ingredients
- 500g Calabrese, cut into florets
- 3 garlic cloves, thinly sliced
- 2 fresh red chillies, chopped finely
- 2 tbsp olive oil
- 6 anchovy fillets
- 450g dried pasta, orecchiette, penne or butterfly shaped
- Parmesan, grated
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
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Step 1
Blanch the Calabrese in boiling, salted water for about 3 minutes. Save the water to cook the pasta.
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Step 2
Cook the garlic and chilli in olive oil for a few minutes. Before the garlic turns brown, take it off the heat and add the anchovies.
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Step 3
Stir until the anchovies have dissolved. Add the Calabrese and braise in the anchovy sauce for a few minutes.
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Step 4
Cook the pasta as per instructions on your packet. Add the cooked pasta and Parmesan to the Calabrese and check the seasoning before serving.