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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
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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.
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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.
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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.
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Step 4
Tip in the drained pasta and a splash of the cooking water. Season well, and toss to coat the pasta.
Nutritional Information
- Kcals 455
- Fat 7.7g
- Saturates 3.4g
- Carbs 80.4g
- Sugars 8.6g
- Fibre 5.7g
- Protein 13g
- Salt 1g
