How To Make Orecchiette with cavolo nero, anchovies & pangrattato
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 400g orecchiette pasta
- 200g cavolo nero
- 4 anchovy fillets
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 cup pangrattato (breadcrumbs)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
-
Cook the orecchiette pasta according to package instructions. Drain and set aside.
-
Blanch the cavolo nero in boiling salted water for 1-2 minutes. Drain and roughly chop.
-
In a large pan, heat the olive oil over medium heat. Add the minced garlic and anchovy fillets. Cook until the anchovies dissolve and the garlic is fragrant.
-
Add the chopped cavolo nero to the pan and cook for another 2-3 minutes.
-
In a separate pan, heat a tablespoon of olive oil and add the breadcrumbs. Toast until golden and crispy.
-
Add the cooked pasta to the pan with the cavolo nero and toss to combine. Season with salt and pepper.
-
Serve the orecchiette topped with the crispy pangrattato and grated Parmesan cheese.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
