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.
Ingredients
Pasta Arrabiata with Anchovies and Pecorino
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$0.0
Pasta
Penne, blanched
/g
1000.0 g
0%
Sauce
Olive Oil
/g
30.0 g
0%
Shallots, chopped
/g
80.0 g
0%
Garlic, chopped
/g
30.0 g
0%
Knorr Pronto Tomato 2kg
/g
600.0 g
0%
Points
Red Chilli (with seeds), chopped
/g
30.0 g
0%
Salt
/g
10.0 g
0%
Pepper
/g
4.0 g
0%
Before Serving
Anchovies
/g
60.0 g
0%
Pecorino Cheese, shaved
/g
200.0 g
0%
Basil, shredded
/g
20.0 g
0%
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Pasta
-
Penne, blanched 1000.0 g
Sauce
-
Olive Oil 30.0 g
-
Shallots, chopped 80.0 g
-
Garlic, chopped 30.0 g
-
Red Chilli (with seeds), chopped 30.0 g
-
Salt 10.0 g
-
Pepper 4.0 g
Before Serving
-
Anchovies 60.0 g
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Pecorino Cheese, shaved 200.0 g
-
Basil, shredded 20.0 g
Preparation
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Pasta
- Prepare pasta as mention.
- Drizzle with olive oil.
-
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.
-
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.
