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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

Method

  • 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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