300 gmdried gnocchetti sardi (see note)1 tbspextra-virgin olive oil3golden shallots, finely chopped4garlic cloves, crushed2small red chillies, finely chopped350 gm(about 2 bunches) broccolini400 gmtomato passataTo serve:coarsely torn basil and oreganoTo serve:finely grated Pecorino Sardo
Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).
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.
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.