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  3. Pasta Arrabiata with Anchovies and Pecorino
  1. Recipes

Pasta Arrabiata with Anchovies and Pecorino

Anchovies, Pecorino cheese, and a healthy dose of red chillies come together in a smooth and spicy sauce. Served on penne done perfectly ‘al dente’, your dinner guests are sure to savour every last drop.

Pasta Arrabiata with Anchovies and Pecorino

Ingredients

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Pasta

  • Penne, blanched 1000 g

Sauce

  • Olive Oil 30 g
  • Shallots, chopped 80 g
  • Garlic, chopped 30 g
  • Knorr Pronto Tomato 2kg 600 g
  • Red Chilli (with seeds), chopped 30 g
  • Salt 10 g
  • Pepper 4 g

Before Serving

  • Anchovies 60 g
  • Pecorino Cheese, shaved 200 g
  • Basil, shredded 20 g

Preparation

  1. Pasta

    • Prepare pasta as mention.
    • Drizzle with olive oil.

  2. Sauce

    • Sweat onion and garlic.
    • Add the chopped chilies and sweat for 3 minutes under low heat.
    • Add the Knorr Tomato pronto.
    • Simmer for 5 minutes.
    • Season with salt and black pepper.

  3. Before Serving

    • Bring the boiled pasta in the sauce.
    • Reheat the pasta in the sauce.
    • Let the sauce soak into the pasta.
    • Plate the pasta arrabiata.
    • Decorate with anchovies filet for a nice salty taste.
    • Finish with of pecorino cheese and fresh basil.