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
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Penne, blanched 1000.0 g
Sauce
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Olive Oil 30.0 g
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Shallots, chopped 80.0 g
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Garlic, chopped 30.0 g
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Red Chilli (with seeds), chopped 30.0 g
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Salt 10.0 g
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Pepper 4.0 g
Before Serving
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Anchovies 60.0 g
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Pecorino Cheese, shaved 200.0 g
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Basil, shredded 20.0 g
Preparation
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Pasta
- Prepare pasta as mention.
- Drizzle with olive oil.
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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.
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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.
