Pic of Calabrese pasta with anchovy, chilli and garlic

Calabrese pasta with anchovy, chilli and garlic

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Meat mains

Calabrese pasta with anchovy, chilli and garlic

Main Serves 4 25 min
Anchovies allowed to melt like this lose some of their harshness - worth trying even if you're wary of them.

Ingredients

  • 500g Calabrese, cut into florets
  • 3 garlic cloves, thinly sliced
  • 2 fresh red chillies, chopped finely
  • 2 tbsp olive oil
  • 6 anchovy fillets
  • 450g dried pasta, orecchiette, penne or butterfly shaped
  • Parmesan, grated
  • salt and pepper

Method

Prep time: 5 min
Cooking time: 20 min

  • Step 1

    Blanch the Calabrese in boiling, salted water for about 3 minutes. Save the water to cook the pasta.

  • Step 2

    Cook the garlic and chilli in olive oil for a few minutes. Before the garlic turns brown, take it off the heat and add the anchovies.

  • Step 3

    Stir until the anchovies have dissolved. Add the Calabrese and braise in the anchovy sauce for a few minutes.

  • Step 4

    Cook the pasta as per instructions on your packet. Add the cooked pasta and Parmesan to the Calabrese and check the seasoning before serving.