Orecchiette with anchovies, cavelo nero and caramelised onions

Orecchiette with anchovies, cavolo nero and caramelised onions

Name: Orecchiette with anchovies, cavolo nero and caramelised onions
Total time: 40 min
Yield: serves 2
Ingredients: onions 2, finely chopped; olive oil; butter; orecchiette 200g; anchovies in olive oil 4, drained and cut into pieces; cavolo nero 100g, large stalks discarded and leaves shredded

40 minutes
serves 2
Easy

This low calorie, simple but tasty pasta dish with salty anchovies and fresh seasonal cavolo nero makes a quick and easy mid-week evening meal for two. Cavolo nero, also known as black kale, is a rich but robust brassica, orginally from Tuscany. It’s great in soups, stews and hearty pasta dishes

October 14, 2016 at 12:01 pm

Ingredients

 onions 2, finely chopped
 olive oil
 butter
orecchiette 200g
anchovies in olive oil 4, drained and cut into pieces
cavolo nero 100g, large stalks discarded and leaves shredded

Method

Step 1

Fry the onions in a drizzle of olive oil and a knob of butter on a medium heat until they’re golden and caramelised. This will take about 30 minutes, so be patient. Add a splash of water to the pan if they’re sticking or catching, as this will help to soften them.
Step 2

Meanwhile, cook the orecchiette in boiling salted water for 10-13 minutes, or until tender, then drain, keeping a small cupful of the pasta water.
Step 3

Add the cavolo nero and anchovies to the onions and fry for a minute until the leaves have wilted and the anchovies melt into the onions. Add another knob of butter if the onions are sticking.
Step 4

Tip in the drained pasta and a splash of the cooking water. Season well, and toss to coat the pasta.