Gnocchetti Sardi with tomato sugo, broccolini and pecorino


You'll need

300 gm dried gnocchetti sardi (see note) 1 tbsp extra-virgin olive oil 3 golden shallots, finely chopped 4 garlic cloves, crushed 2 small red chillies, finely chopped 350 gm (about 2 bunches) broccolini 400 gm tomato passata To serve: coarsely torn basil and oregano To serve: finely grated Pecorino Sardo

Method

  • 01
  • Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).
  • 02
  • Meanwhile, heat olive oil in a deep frying pan over medium heat, add shallots and garlic and stir occasionally until tender (5-7 minutes), then add chilli and broccolini and stir occasionally until starting to soften (3-5 minutes). Add tomato passata, toss to combine, then cover and cook until broccolini is tender (3-5 minutes). Stir in basil and oregano and season to taste.
  • 03
  • Drain pasta, reserving 100ml water, then add both to sauce, tossing until pasta is coated. Serve hot, scattered with Pecorino Sardo.
Note Gnocchetti Sardi, a pasta also known as malloreddus, is available at select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2014

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