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Casarecce with sweet and sour broccoli rabe

You'll need

300 gm casarecce or orrechiette ¼ cup olive oil 2 onions, thinly sliced 3 cloves of garlic, thinly sliced 6 anchovies, coarsely chopped 1 tsp caster sugar 1 tbsp sultanas 2 tsp white wine vinegar 350 gm broccoli rabe, trimmed and coarsely chopped 40 gm (¼ cup) pinenuts, roasted To serve: grated pecorino, optional


  • 01
  • Cook pasta in boiling salted water until al dente. Meanwhile, heat oil in a large frying pan, add onions and cook over medium heat for 3 minutes or until soft, then add garlic and anchovies and cook, stirring occasionally, for another 3 minutes or until anchovies dissolve. Sprinkle over sugar, add sultanas and vinegar, stir and cook for 2 minutes or until sultanas are plump. Add broccoli rabe and pinenuts, then cook for 3 minutes or until rabe wilts.
  • 02
  • Drain cooked pasta, then add to broccoli rabe in pan and cook, stirring, for 2 minutes or until well combined. Season to taste with salt and black pepper and serve immediately, with pecorino passed separately, if using.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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