Gnocchetti Sardi with tomato sugo, broccolini and pecorino

Name: Gnocchetti Sardi with tomato sugo, broccolini and pecorino
Yield: Serves 4
Ingredients: 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

Australian Gourmet Traveller fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.

Feb 18, 2014 12:42am

By Lisa Featherby & Alice Storey

Serves 4

Gnocchetti Sardi with tomato sugo, broccolini and pecorino

Ingredients

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

Main

1
Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).
2
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.
3
Drain pasta, reserving 100ml water, then add both to sauce, tossing until pasta is coated. Serve hot, scattered with Pecorino Sardo.